Beet Salad with Mint

Roasted beet salad with mint

I found this recipe on the other day and was pleasantly surprised. I had so many beets from my CSA share to use the other day, I didn’t know what to do with them. The flavors and colors were down right delicious and beautiful. I paired this salad with some grilled tilapia.  I didn’t have cumin seeds so I just used powder and it worked out quite well!

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
  • 1/3 cup fresh mint, coarsely chopped

Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.

Put oven rack in middle position and preheat oven to 425°F.

Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.

When beets are cool enough to handle, peel them under water, discarding stems and root ends, then cut into 1/2-inch-wide wedges.

Toss warm beets with dressing. Stir in mint just before serving.

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