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Beet and Herb Salad

Roasted beets, tossed with fresh herbs and a zesty Dijon vinaigrette, create a vibrant salad that’s earthy, refreshing, and super easy to whip up.
Course Salad
Cuisine Mediterranean
Keyword beet salad, fresh herbs, healthy recipe, side dish, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 150kcal
Author Liza A

Ingredients

  • 1 1/2 lbs beets trimmed
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 2 tsp each chopped basil chives and mint
  • Sea salt and freshly ground black pepper

Instructions

  • Put beets in a saucepan with water to cover and season with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool, peel and cut into bite-sized wedges.
  • Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in oil, until the dressing is emulsified.
  • Pour about half the dressing over the beets. Sprinkle in chopped herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.

Notes

Recipe adapted: Food52

Nutrition

Calories: 150kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 50mg | Fiber: 4g | Sugar: 6g