Beet and Mint Salad

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READY IN: 45mins
SERVES: 4
UNITS: US

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
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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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