Boistfort Valley Farm
Community Supported Recipe Box

Minted Beet Salad


  • 1 bunch 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


serves: 4
dish: salad
season: summer

Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350F. oven 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.

Gourmet, July 1992