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Spring Beet Salad

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Ingredients

  • 2 pounds baby beets scrubbed (assorted red and yellow)
  • 2 tablespoons red-wine vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 tablespoons olive oil
  • 1/3 cup small fresh mint leaves for garnish

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees. Trim the roots and stems off the beets to 1 inch.

Wrap the beets in aluminum foil and bake on a baking sheet until tender when tested with a toothpick, about 1 hour. Cool slightly, remove the foil and slip off the skins. Halve the beets lengthwise.

Combine the vinegar, salt and pepper in a small bowl. Whisking constantly, drizzle in the oil and continue whisking until thickened. Toss with the beets.

Place the beets in a serving bowl and garnish with the mint.

This recipe yields 8 servings.

Per serving: 90 calories, 11g carbohydrate, 2g protein, 5g fat, no cholesterol.

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