Beet Salad

Beet Salad.

Beet Salad


For 4 Person(s)

For the Salad:

  • 1 pound Beets, about 3-4 medium beets, washed and scrubbed
  • 1/4 cup extra virgin olive oil
  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 1/4 cup fresh mint leaves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons red wine vinegar


  1. Place whole beets in a medium to large saucepan and cover with salted water by 2 inches.
  2. Bring to a boil and simmer, covered and cook until beets are fork tender, about 30-45 minutes, depending on beet size.
  3. Remove beets as they’re done and immediately plunge in ice water to easily slip off skins.
  4. Take the cooled beets and place them in a paper towel. Cradle the beets in your hands to remove the skins. Slice the beets into round slices about 1/2 inch thick and transfer to a large mixing bowl.
  5. Add the remaining ingredients to the bowl and toss to combine. Let the salad marinate in the refrigerator for at least 30 minutes before serving.




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