Baby Beet Salad
Baby Beet Salad requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 133 calories, 3g of protein, and 7g of fat per serving. For 62 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up baby beets, pepper, mint leaves, and a few other things to make it today. A couple people made this recipe, and 10 would say it hit the spot. It works well as an inexpensive side dish. It is brought to you by Foodista.
Instructions
- 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.
- 4
Sprinkle with the mint leaves.
Recipe from foodista.com
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Ingredients (6)
- •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