Beetroot pineappple salad with mint

By foodiva

Ingredients

• 4 cups chopped beets, roasted
• 3 cups chopped pineapple
• 1/4 cup mint, thinly sliced
• 1-2 tablespoons olive oil, to drizzle
• Pinch of sea salt
• Dash of ground cinnamon

Details

Servings 6
Cooking time 40mins
Adapted from nutritionstripped.com

Preparation

Step 1

Instructions
Preheat the oven to 400 degrees F. On a lined baking sheet evenly spread chopped beets and roast for about 40 minutes or until tender. Set aside to cool.
Chop pineapple in large chunks, about the same size as the chopped beets.
To serve, plate chopped pineapple, cooled roasted beets and drizzle with olive oil, dust with cinnamon, add a pinch of sea salt, and top with thinly sliced fresh mint.
Enjoy at room temperature.

Instructions