I love beets – they’re sweet, colorful, and full of health benefits. They contain a unique antioxidant called betalains, which are currently being studied as a potential weapon in the fight against cancer. The beets we eat today are thought to have evolved from a prehistoric North African root vegetable. Originally only the greens were eaten by humans; in Ancient Rome, people began to cultivate the root itself for consumption. Beet root became more popular as a food source during the 16th century.
I’ve dressed this roasted beet salad with olive oil, balsamic vinegar, salt, cumin, sugar and fresh mint. The flavors in this salad really pop; the freshness of the mint is a lovely counterpoint to the earthiness of the beet root. It’s simple, succulent, rich and beautiful– everything a beet salad should be.
To learn how to roast beets, click here.
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- 2 lbs roasted beets, skins removed - learn how to roast beets here (about 6 medium)
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp sugar
- 1/4 tsp cumin
- 1/4 tsp salt (or more to taste)
- 1/4 cup fresh chopped mint
- Chop roasted beets into bite-sized pieces and place them in a salad bowl.
- In a small bowl, whisk together vinegar, oil, sugar, cumin and salt.
- Pour dressing over the beets, then add 3 tbsp minced mint. Toss salad gently till beets are coated in the dressing and mint.
- Sprinkle the last tablespoon of mint over the top of the salad. Serve. This salad can be made ahead, but the mint must be added right before serving, otherwise the beet juices will turn the mint red.
- Gluten Free Note: If you are preparing this salad gluten free, make sure you use a GF balsamic vinegar (most are-- but check the label to be safe!).