Beet and Mint Salad

Made This Recipe? Add Your Photo

Total Time
45mins
Prep
20 mins
Cook
25 mins

Recipe from Darryl Estrine and Kelly Kochendorfer's Harvest to Heat. Good cookbook!

Skip to Next Recipe

Ingredients

Nutrition
  • 2 lbs assorted small beets, such as dark reds, Chioggia, white and golden (try to keep them a uniformed size so as to cook evenly)
  • 5 tablespoons olive oil, divided
  • coarse salt & freshly ground black pepper
  • 4 sprigs fresh thyme
  • 2 teaspoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh small mint leaves, for garnish

Directions

  1. Heat the oven to 400°F.
  2. Put the beets in an ovenproof pan. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, pepper and sprigs of thyme; toss to coat. Cover with aluminum foil and roast for 25 minutes, or until a knife slides through the beets with ease.
  3. When cool enough to handle, peel the beets and cut into medium-size wedges. Set aside in a medium serving bowl.
  4. In a medium bowl, mix the honey, vinegar, the remaining 3 tablespoons olive oil, salt and pepper; pour over the beets and toss to coat. Taste and adjust the seasoning. Garnish with the mint.