Minted Beet Salad Recipe

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Ingredients:

Serving

2 lbs beets, trimmed ,leaving 1 inch of the stems intact,and scrubbed
2 tbsp balsamic vinegar
1/2 tsp sugar
2 1/2 tbsp olive oil
1/4 cup loosely packed fresh mint leaves, rinsed , spun dry,and shredded fine
soft-leafed lettuce, rinsed and spun dry ,for lining the plates

Directions:

Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F.
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.
In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, until it is emulsified.
Add the beets to the bowl with 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	193.46 Kcal (810 kJ)
Calories from fat	78.75 Kcal
		% Daily Value*
Total Fat	8.75g	13%
Sodium	183.15mg	8%
Potassium	830.19mg	18%
Total Carbs	25.83g	9%
Sugars	17.38g	70%
Dietary Fiber	8.28g	33%
Protein	4.54g	9%
Vitamin C	15.8mg	26%
Vitamin A	0.7mg	25%
Iron	91.1mg	506%
Calcium	68mg	7%

Amount Per 100 g
Calories	74.81 Kcal (313 kJ)
Calories from fat	30.45 Kcal
		% Daily Value*
Total Fat	3.38g	13%
Sodium	70.82mg	8%
Potassium	321.03mg	18%
Total Carbs	9.99g	9%
Sugars	6.72g	70%
Dietary Fiber	3.2g	33%
Protein	1.75g	9%
Vitamin C	6.1mg	26%
Vitamin A	0.3mg	25%
Iron	35.2mg	506%
Calcium	26.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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