Minted Beet Salad Recipes

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MINTED BEET SALAD



Minted Beet Salad image

We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe-the vinegar and oil dressing with fresh mint will tone down the sweetness of the beets, and the kalamata olives add a salty touch. -Barbara Estabrook, Appleton, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

5 medium fresh beets (about 2 pounds)
2 tablespoons water
2 tablespoons champagne vinegar or rice vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup pitted kalamata olives, quartered
2 tablespoons thinly sliced fresh mint, divided

Steps:

  • Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high until easily pierced with a fork, turning once, 14-15 minutes; let stand 5 minutes., When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with remaining 1 tablespoon mint.

Nutrition Facts : Calories 123 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MINTED BEET SALAD



Minted Beet Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds beets
1 quart salted water
3 tablespoons butter
3 tablespoons fresh chopped mint
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place the beets in boiling water to which 1 tablespoon of salt has been added. Return to the boil, reduce the heat, and cook gently until the beets are tender, about 30 to 40 minutes.
  • Remove from the heat and allow the beets to cool completely in their cooking liquid before draining. Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Cut the beets into wedges.
  • Heat the butter in a small saucepan, add the beets and cook for several minutes before adding the mint. Shake to coat well. Add the lemon juice and the salt and pepper.

MINTED BEET SALAD



Minted Beet Salad image

Categories     Salad     Leafy Green     Vegetable     Roast     Vegetarian     Vinegar     Mint     Beet     Healthy     Vegan     Gourmet

Yield Serves 4

Number Of Ingredients 7

2 pounds beets, trimmed, leaving 1 inch of the stems intact, and scrubbed
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
1/4 teaspoon sugar
2 1/2 tablespoons 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

Steps:

  • 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, and whisk the dressing 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.

BEET SALAD WITH MASCARPONE AND MINT



Beet Salad with Mascarpone and Mint image

This recipe dresses up a potentially mundane vegetable by using the beets in two ways: raw and roasted. It also includes a simple sauce that brings out the flavor of the beets without overpowering it.

Provided by Anita Lo

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

3 mediums red beets
1 medium yellow beet
2 tablespoons vegetable oil
kosher salt
Zest of one lemon
1/4 cup fresh lemon juice, divided
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 baby candy cane beet, optional
2 sprigs mint, preferably spearmint
1/2 cup mascarpone cheese

Steps:

  • Preheat the oven to 400 F. Trim the beet stems, then rub the beets with some of the oil and season with salt. Wrap the red and yellow beets separately in aluminum foil and roast on a sheet tray until a knife is easily inserted into the center of the beet, about 45 minutes. Remove the foil and allow them to cool.
  • In a small bowl, mix the mascarpone with the lemon zest and 3 tablespoons lemon juice. Season with salt and pepper.
  • Keeping the yellow and red beets in separate bowls, peel and cut them into bite-sized wedges.
  • Dividing evenly, dress the beets with olive oil and the remaining tablespoon of lemon juice, and season with salt and pepper. Slice the larger leaves from the mint sprigs and set them aside. Using a Japanese mandoline, slice the raw candy cane beet into very thin slices.
  • Make a bed of the mascarpone on a plate and arrange the yellow and red beet salads on top. Top with the mint and candy cane beets before serving.

BEET, MINT, AND GOAT CHEESE SALAD



Beet, Mint, and Goat Cheese Salad image

Provided by Michael Lomonaco

Categories     Salad     Vegetable     Lunch     Goat Cheese     Mint     Beet     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 13

2 pounds red and yellow beets (miniature preferred), trimmed
1 log (10 oz) fresh goat cheese, cold (must be cold or cheese won't slice well)
1/2 cup flour
2 large eggs, lightly beaten
2 tablespoons chopped fresh parsley leaves
1/2 cup unseasoned bread crumbs
2 tablespoons extra-virgin olive oil
3 tablespoons butter
3 tablespoons chopped fresh mint leaves
1 tablespoon fresh lemon juice
Salt and pepper to taste
2 heaping cups mesclun salad, washed and dried
2 tablespoons aged balsamic vinegar

Steps:

  • 1. Bring a medium saucepan of salted water to a boil over high heat. Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes. (Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.) Remove pan from heat and allow beets to cool completely in the cooking liquid before draining. (This can take up to one hour, and can also be done up to 1 day in advance - just refrigerate.) Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Trim curly ends, cut beets into wedges; set aside. (Some beets peel more easily than others. Do the peeling over the sink, as it's a messy job. Always slice on a cutting board so as not to stain the countertop.)
  • 2. Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds. Place the flour on a small plate. Lightly beat the eggs in a shallow bowl. In another shallow bowl, combine the chopped parsley and breadcrumbs. Line up the three plates next to each other. Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
  • 3. Heat the oil in a medium skillet over medium heat. (a nonstick skillet is best for ease in clean-up.) Add the breaded goat cheese rounds and lightly brown both sides. Use tongs to carefully flip rounds. Drain on paper towels.
  • 4. Warm the butter in a medium saucepan over low heat. Add the beets and cook 3 minutes, stirring to coat. Stir in mint, then lemon juice, salt and pepper.
  • 5. To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese. Drizzle with balsamic vinegar and serve immediately.

MINTED BEET SALAD



Minted Beet Salad image

Beets and mint might seem to be an odd coupling, but it works surprisingly well. This salad is sweet yet refreshing.

Provided by Geema

Categories     Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs beets, trimmed,leaving 1 inch of the stems intact,and scrubbed
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
2 1/2 tablespoons 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

Steps:

  • 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.

Nutrition Facts : Calories 184.8, Fat 8.9, SaturatedFat 1.2, Sodium 177.6, Carbohydrate 24.8, Fiber 4.7, Sugar 19.8, Protein 3.9

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