Baby beet salad
A refreshing and nutritious Baby Beet Salad that is gluten-free, dairy-free, paleo, and suitable for lacto-ovo vegetarians. This dish covers 8% of your daily requirements of vitamins and minerals. It is ideal as an inexpensive side dish, perfect for a light and healthy meal.
Ingredients
cooked baby beets
2 pounds
black pepper
6 servings
fresh mint
1 cup
olive oil
3 Tbsps
wine vinegar
2 Tbsps
salt
1 pinch
Method
- 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.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.
- Whisk together the oil, vinegar, salt and pepper; toss with the beets.
- Sprinkle with the mint leaves.
Nutrition:
Carbs
15 g
Fat
7 g
Protein
2 g
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