Beet Salad with Mint Recipe

Prep time: 20 mins.
Cook time: Approx. 1.5 hrs.
Level: Easy
Yield: Serves 4

  • Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a pre-heated 350 degree 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. Chill.
  • In a large bowl whisk together the Bistro Blends Heirloom Balsamic Vinegar, the sugar, and salt to taste; add the oil in a stream, whisking, until it is emulsified.
  • Add the beets to the large bowl with dressing mixture; add in 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.