Baby Beet Salad

Baby Beet Salad

  Ready in : 45 mins

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

baby beets

2 pounds

pepper

pepper

6 servings

mint leaves

mint leaves

1 cup

olive oil

olive oil

3 tablespoons

red-wine vinegar

red-wine vinegar

2 tablespoons

salt

salt

1 pinch

Cooking in Steps

  1. 1
    Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil.

    beet

    beet

    wrap

    wrap

    aluminum foil
    aluminum foil
  2. 2
    Place 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

    beet

    baking sheet
    baking sheet
    oven
    oven
    bowl
    bowl
  3. 3
    Whisk together the oil, vinegar, salt and pepper; toss with the beets.

    salt and pepper

    salt and pepper

    vinegar

    vinegar

    beet

    beet

    cooking oil

    cooking oil

    whisk
    whisk
  4. 4
    Sprinkle with the mint leaves.

    mint

    mint