Take a break from the norm and serve up this colorful salad with sweet beets drizzled in healthy olive oil and topped with fresh mint.

The delicate sweetness of beets paired with onions, mint, and olive oil will have you craving this recipe all year-round. It’s a light recipe that won’t leave you feeling overly-stuffed, but will still keep you fed and fit. Serve it as a stand-alone dish or combine it with a bed of spring green mix.

Beets are rich in essential vitamins and minerals. When added to your daily diet, they can help improve your blood pressure and decrease inflammation in the body. To add more variety, this recipe calls for both yellow and red beets, which are in season during summer and early fall. You can also make use of the beet greens on top by finely chopping and adding to your salad as a chiffonade garnish.

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The chopped sweet onion brings an extra dimension to this dish and won’t overpower the sweetness of the beets. Keeping them raw means they pack in extra nutrients that can help protect against certain cancers.

Adding fresh mint brings all the ingredients together in perfect harmony. It balances the sweetness of beets and the subtle bite of onions with a refreshing bright flavor. Add it to other recipes as a garnish and to increase the amount of gut-healthy antioxidants.

To get started, rinse each beet under water and tightly wrap in aluminum foil. Make sure to keep the beets a little damp beforehand to help trap in the moisture when roasting. Once they are all wrapped, transfer to a baking sheet and set in the oven.

Once the beets are in the oven, set the timer for 50 minutes. Be careful not to overcook the beets, since they can easily become bitter in taste. While the beets are roasting, prepare the herbs and set aside. Once the beets have finished cooking and are cool enough to touch, unwrap and cut into thin, ¼-inch rounds.

Then, set the rounds onto a serving platter and sprinkle with olive oil, sea salt, and pepper. Top with remaining mint and onions, then serve and enjoy. You can also prep ahead of time and store in the fridge for lunch the next day.

Sophie Viau

Roasted Beet + Mint Salad Recipe

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Total time:2 hrs
20 mins

Inactive Time:1 hr 10 mins 1 hour 10 minutes

Cook Time:50 mins 50 minutes

Prep Time: 20 mins 20 minutes

Serves:6

Roasted Beet + Mint Salad Recipe

Recipe by: Sophie Viau

Take a break from the norm and serve up this colorful Beet and Mint Salad with fresh herbs and olive oil.

Tools

• Foil
• Baking sheet

Ingredients

• 3 yellow beets, unpeeled
• 3 red beets, unpeeled
• 2 T olive oil
• Salt and pepper, to taste
• 1/4 cup fresh mint, chopped
• 1 sweet onion, finely chopped

Instructions

• Preheat the oven to 375ºF.
• Rinse each beet in water, but do not pat dry. Keep them moist and tightly wrap the beets individually in foil. Place onto a baking sheet and bake for 50 minutes, or until tender.
• When cooled, carefully remove the beets from the foil. Peel and cut each beet into thin, ¼-inch rounds.
• Place the rounds on a nice serving platter and sprinkle with olive oil, sea salt, and pepper.
• Garnish with mint and onion, then serve immediately and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Olive oil (Kirkland Signature)
Sea salt (REDMOND)
Black pepper (Frontier)

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