Baked Beetroot Salad with Mint Dressing

8 servings

120 minutes

This roasted beet salad with mint dressing is an exquisite blend of simplicity and sophistication inspired by Italian cuisine. Roasted beets acquire a rich, sweet flavor and velvety texture that pairs beautifully with the freshness of mint and the spiciness of red onion. Honey and Dijon mustard add a light sweetness with a subtle sharpness to the dressing, while white balsamic vinegar contributes a refreshing tang. The dish not only boasts vibrant flavors but also an elegant appearance—the ruby beets contrasting with the green mint leaves make this salad a worthy centerpiece for any table. It can be served as a standalone appetizer or as a side dish to meat dishes, and the freshness of mint makes it especially appealing on summer days.

Energy value per serving

• Calories: 115.6
• Proteins: 2.1g
• Fats: 5.9g
• Carbohydrates: 13.8g

Ingredients

• Mini beets: 900 g
• Extra virgin olive oil: 0.3 glass
• Red onion: 120 g
• Honey: 0.5 tsp
• Dijon mustard: 0.5 tsp
• White balsamic vinegar: 3 tbsp
• Mint leaves: 20 g
• Sea salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Preheat the oven to 200 degrees. Place the beet in a fireproof dish and cover with a lid or foil. Bake for about 1.5 hours until soft. Cool.

   Required ingredients:

   • Mini beets: 900 g

2. Clean the beetroot and cut it into small cubes. Transfer to a bowl.

   Required ingredients:

   • Mini beets: 900 g

3. In a small bowl, mix finely chopped red onion, olive oil, vinegar, mustard, honey, finely chopped mint, salt, and pepper. Add to the beetroot and mix.

   Required ingredients:

   • Red onion: 120 g
   • Extra virgin olive oil: 0.3 glass
   • White balsamic vinegar: 3 tablespoons
   • Dijon mustard: 0.5 teaspoon
   • Honey: 0.5 teaspoon
   • Mint leaves: 20 g
   • Sea salt:  to taste
   • Freshly ground black pepper:  to taste