Minted Beet Salad Recipe
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 tones down the sweetness of the beets and the kalamata olives add a salty touch. —Barbara Estabrook, Rhinelander, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 2 tablespoons water
- 2 tablespoons olive oil
- 1/4 teaspoon coarsely ground pepper
- 5 medium fresh beets (about 2 pounds)
- 2 tablespoons champagne vinegar or rice vinegar
- 1/4 cup pitted kalamata olives quartered
- 2 tablespoons thinly sliced fresh mint divided
- Carbohydrate 0.411769444623911 g
- Cholesterol 0 mg
- Fat 1.72615888987104 g
- Fiber 0.204227780551762 g
- Protein 0.0573816666866846 g
- Saturated Fat 0.23550555568739 g
- Serving Size 1 1 serving (12g)
- Sodium 49.093555596766 mg
- Sugar 0.207541664072149 g
- Trans Fat 0.056693222257095 g
- Calories 17 calories
Directions 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 14-15 minutes or until easily pierced with a fork, turning once; 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, at least 1 hour or until cold. Top with remaining mint. Yield: 6 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Minted Beet Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, p1-24
