Baby Beet Salad
Baby Beet Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. One serving contains 156 calories, 3g of protein, and 8g of fat. For 99 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 10 people have tried and liked this recipe. It works well as a cheap salad. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. If you have olive oil, salt, red wine vinegar, and a few other ingredients on hand, you can make it. Overall, this recipe earns an awesome spoonacular score of 94%. If you like this recipe, you might also like recipes such as Roasted Baby Beet Salad, Baby Spinach And Roasted Beet Salad, and Baby Beet Salad With Rocket and Goats Cheese.
Servings: 6
Ingredients:
2 pounds yellow or red baby beets, trimmed
freshly ground black pepper
cup small fresh mint leaves for garnish
3 tablespoons olive oil
2 tablespoons red-wine vinegar
1 pinch salt
Equipment:
aluminum foil
baking sheet
bowl
whisk
Cooking instruction summary:
- 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.
Step by step:
1. Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil.
2. 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.
3. Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves.
Nutrition Information:
covered percent of daily need
