Beet Salad with Mint
Vibrant roasted beets paired with fresh mint and a light citrus dressing. Roasting enhances their natural sweetness, while bright acidity keeps the dish clean and refreshing.
Serves: 4–6 | Prep Time: 10 minutes | Cook Time: 45–60 minutes
Ingredients
6 whole fresh beets
1 tsp cider vinegar
2 tbsp olive oil
1 tsp lemon juice
freshly ground black pepper
2–3 tbsp fresh mint leaves, chopped
Optional: toasted walnuts or sliced almonds
Instructions
Preheat the oven to 400°F.
Wash the beets and trim off the greens and stems. Wrap them loosely in foil and place on a baking sheet.
Roast for 45–60 minutes, or until tender when pierced with a knife.
Remove from the oven and allow the beets to cool slightly. While still warm, peel the skins and cut into wedges or bite-sized pieces.
In a bowl, combine the cider vinegar, olive oil, lemon juice, and black pepper.
Add the warm beets and toss gently to coat.
Stir in the chopped mint just before serving.
If using, sprinkle with toasted walnuts or sliced almonds before serving.
Cook’s Note:
Tossing the beets while still warm helps them absorb the dressing more fully.
Roasting concentrates the flavor and enhances the natural sweetness of the beets compared to boiling.
For added texture, toasted nuts provide a nice contrast without adding sodium. This salad can be served warm or at room temperature.
Looking for more recipes?
This pairs well with Grilled Trout with Garlic, Lemon & Rosemary and Sweet Corn Chowder.