Best Minted Beet Salad Recipes

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MINTED BEET SALAD



Minted Beet Salad image

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe-the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. -Barbara Estabrook, Appleton, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

5 medium fresh beets (about 2 pounds)
2 tablespoons water
2 tablespoons champagne vinegar or rice vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup pitted kalamata olives, quartered
2 tablespoons thinly sliced fresh mint, divided

Steps:

  • Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes., When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with remaining 1 tablespoon mint.

Nutrition Facts : Calories 123 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MINTED BEET SALAD



Minted Beet Salad image

Categories     Salad     Leafy Green     Vegetable     Roast     Vegetarian     Vinegar     Mint     Beet     Healthy     Vegan     Gourmet

Yield Serves 4

Number Of Ingredients 7

2 pounds beets, trimmed, leaving 1 inch of the stems intact, and scrubbed
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
1/4 teaspoon sugar
2 1/2 tablespoons olive oil
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and shredded fine
soft-leafed lettuce, rinsed and spun dry, for lining the plates

Steps:

  • Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender. The beets may be roasted 2 days in advance and kept covered and chilled. Unwrap the beets carefully and let them cool until they can be handled. Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well. Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.

MINTED BEET SALAD



Minted Beet Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds beets
1 quart salted water
3 tablespoons butter
3 tablespoons fresh chopped mint
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place the beets in boiling water to which 1 tablespoon of salt has been added. Return to the boil, reduce the heat, and cook gently until the beets are tender, about 30 to 40 minutes.
  • Remove from the heat and allow the beets to cool completely in their cooking liquid before draining. Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Cut the beets into wedges.
  • Heat the butter in a small saucepan, add the beets and cook for several minutes before adding the mint. Shake to coat well. Add the lemon juice and the salt and pepper.

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