Roasted Beet Salad
This is an easy salad with ingredients straight from the garden. Many people may say that they don't like beets, but I bet you'll love them like this!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time50 minutes mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Beet, Garden, Herbs, Salad
Servings: 6 people
Author: Dr. Michelle Jorgensen
- 1 pound Beets
- 1/4 Cup Extra Virgin Olvie Oil
- 1/4 Cup Lemon Juice
- Zest of one Lemon
- 1 Clove Minced Garlic
- 1 tsp Cumin
- 1/4 Cup Chopped Mint
- Salt and Pepper to taste
Preheat oven to 375°F.
Roast beets, each beet drizzled with a bit of olive oil and cook in a covered glass dish for 40 minutes. After they cool, peel beets and cut into one inch cubes.
Mix olive oil, lemon juice, zest, cumin, mint, salt and pepper. Pour mixture over cubed beets, refrigerate until ready to serve.