- 4 cooked beets
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 1⁄2 lemon, juiced
- 2 tablespoons extra virgin olive oil
- salt to taste
- 1 bunch fresh mint, leaves stripped and thinly sliced
Slice the beets or cut into even-size dice. Add the sugar, balsamic vinegar, lemon juice, olive oil, and a pinch of salt and toss together. Add half the mint leaves and toss lightly until well combined.
Place the salad in refrigerator and chill for about 1 hour.
Garnish with the remaining mint leaves and serve.
To make Tunisian beet salad, add harissa to taste and substitute cilantro for the mint.
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