5 from 6 votes
Roasted Beet Salad with Mint
Salad made with roasted beets, balsamic vinegar, olive oil, cumin, sugar, salt and fresh chopped mint. Healthy, vegan, gluten free, kosher
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
8
servings
Calories:
92 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 pounds beets about 6 medium, roasted, skins removed
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar (optional)
- 1/4 teaspoon cumin
- 1/4 teaspoon salt or more to taste
- 1/4 cup mint fresh, chopped
Instructions
- 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!).
Cup of Yum
Nutrition Information
Calories
92kcal
(5%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
3g
(15%)
Sodium
163mg
(7%)
Potassium
384mg
(8%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
98IU
(2%)
Vitamin C
6mg
(7%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 92
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 163mg | 7% |
| Potassium | 384mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.