Baby Beet Salad

Baby Beet Salad

Baby Beet Salad requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 133 calories, 3g of protein, and 7g of fat per serving. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up baby beets, pepper, mint leaves, and a few other things to make it today. A couple people made this recipe, and 10 would say it hit the spot. It works well as an inexpensive side dish. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is tremendous. Roasted Baby Beet Salad, Baby Spinach And Roasted Beet Salad, and Roasted Beet, Walnut and Baby Spinach Salad are very similar to this recipe.

Ingredients

You need the ingredients below to cook it

  • baby beets

    baby beets

    yellow or red baby beets, trimmed

    907.185 grams

  • pepper

    pepper

    freshly ground black pepper

    6 servings

  • mint leaves

    mint leaves

    fresh mint leaves for garnish

    45 grams

  • olive oil

    olive oil

    olive oil

    3 Tbsps

  • red-wine vinegar

    red-wine vinegar

    red-wine vinegar

    2 Tbsps

  • salt

    salt

    salt

    1 pinch

Instructions

Let's follow the instructions for cooking it

  1. Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil. Place the packets on a baking sheet and bake at 350 degrees until very tender, about 1 hour.
  2. When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl.
  3. Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves.