Beet Salad-with Fresh Mint (Delicious!)

Source:  Myself; cir. 1997

Delicious & amazing

Prepare to be impressed with this delicious version of beet salad with fresh mint. My hopes are that this recipe will turn your negative relation with beets around. Sadly, I had very little exposure to beets as a child. I think the only ones I had ever tasted were those from the salad bar! Beets were very new to me. My old method of working with beets was to not work with beets. But if I’ve learned one thing living on an organic farm, is that when you learn about your food, your whole mind opens up about food.

When our farmer grew the crop of beets in our field, I was so intrigued with their appearance, that I had to find a way to cook them. Suddenly, maybe I was on-board with beets. Seeing the beautiful colors and imaginative diversity they had, they were no longer the slimy red beets in a can. They had character, and roots of diversity. In particular, our farmer grew the golden variety, and the chiogga variety. Both, amazing in appearance and flavor.

Anyhow, beets are great, the more you eat, the better you’ll feel. An additional note: When we broke bread with our older Italian friend, Giovanni, he always had a beet salad with his meals. His little bit of Italian came in when he added fresh sliced peppermint and drizzled his home made vinegar over the top. We still talk about his delicious beet salad!

Beet Salad-with fresh mint

Guarantee: You will never buy a can of beets again! Give the recipe a whirl.  This is the start to your love-affair with beets.  
Course Salad
Cuisine American, Italian
Keyword Vegetables
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 6 people


  • 3 medium beets or 6 small
  • 2 to 3 drizzles olive oil a good, nutty organic type.
  • 3 drizzles balsamic vinegar a rich organic variety, barrel aged
  • 1 whole onion diced fine or use leek
  • 1 to 2 sprigs mint apple mint, spearmint, egyptian mint are all good varieties to add


  • Clean and rinse your beets, cut off the green top, and the rough ends. To achieve a more even cook, cut beets in half and keep them all about the same size.
  • Fill stock pot or pressure cooker with appropriate amount of water, enough to cover the beets. Cover, and boil. Cook in pot until you can easily pierce the beet with a fork or knife. In the pressure cooker, this process should take about 10 min. under boil
  • When beets are cooked, run them under cold water, this will blanch their skins, allowing an easy peel of the skin. Once beets are peeled, dice them. I prefer to cut in half, then dice.
  • Take your onion, leek, or shallot, clean and peel and begin to fine slice. When all evenly sliced, then turn knife sideways and dice it all up, fine is best in my opinion.
  • Put all diced beets in bowl. Add your diced mint
  • Add in diced onions, salt and pepper, olive oil and vinegar
  • Add a bit of extra vinegar, it boasts a lot of flavor valuable to the finish taste of this lovely salad.
  • Serve along with a nice Spanish rice, green salad and beet salad.
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