Baby Beet Salad
Baby Beet Salad requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 133 calories, 3g of protein, and 7g of fat per serving. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up baby beets, pepper, mint leaves, and a few other things to make it today. A couple people made this recipe, and 10 would say it hit the spot. It works well as an inexpensive side dish. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is tremendous. Roasted Baby Beet Salad, Baby Spinach And Roasted Beet Salad, and Roasted Beet, Walnut and Baby Spinach Salad are very similar to this recipe.
Ingredients
baby beets
2 pounds
pepper
6 servings
mint leaves
1 cup
olive oil
3 tablespoons
red-wine vinegar
2 tablespoons
salt
1 pinch
Cooking in Steps
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1Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil.
beet
wrap
aluminum foil -
2Place the packets on a baking sheet and bake at 350 degrees until very tender, about 1 hour.When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl.
beet
baking sheet
oven
bowl -
3Whisk together the oil, vinegar, salt and pepper; toss with the beets.
salt and pepper
.jpg "vinegar")
vinegar
beet
cooking oil
whisk -
4Sprinkle with the mint leaves.
mint
