Beet and Mint Salad

"Recipe from Darryl Estrine and Kelly Kochendorfer's Harvest to Heat. Good cookbook!"
 
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Ready In:
45mins
Ingredients:
7
Serves:
4
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ingredients

  • 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
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directions

  • Heat the oven to 400°F.
  • 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.
  • When cool enough to handle, peel the beets and cut into medium-size wedges. Set aside in a medium serving bowl.
  • 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.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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