Ingredients
The following ingredients have 8 Servings
- 2 pounds roasted beets, skins removed - learn how to roast beets here
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/4 teaspoon cumin
- 1/4 teaspoon salt (or more to taste)
- 1/4 cup fresh chopped mint
Instruction
- 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!).
