Roasted Beet Salad

Pat Duran


If you love beets you will love this salad!


★★★★★ 1 vote

4-6 servings
5 Min
1 Hr


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  • 4-6 medium
    red beets, trimmed and washed
  • 3 Tbsp
    olive oil
  • ·
    dash of sea salt
  • 1/2 c
    fresh mint, chopped
  • 1/2 c
    crumbled greek feta cheese,with black pepper corn
  • 2 tsp
    lemon zest, grated
  • 1 Tbsp
    maple syrup

How to Make Roasted Beet Salad


  1. Trim tops of beets , leaving 2 to 3 inches of stem on- do not trim off the root string, wash well. Rub the beets with 2 Tablespoons of the olive oil; sprinkle with the salt and wrap separately in foil.
    Set oven to 400^ and roast beets for 1 hour. Let cool. Run beets under cold running water and slip off skins. Chop beets into bite size pieces and mix with remaining ingredients. Refrigerate to let flavors combine before serving.

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About Roasted Beet Salad

Course/Dish: Vegetables, Other Salads
Other Tags: Quick & Easy, Healthy

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