Feeling a little ‘beet’ from the regular lunch ‘root-ine’?
Try ‘tossing’ things up with this tasty and nutritious beetroot salad.
Beetroot increases levels of Nitric Oxide in the body, which promotes circulation through vasodilation, and therefore also encourages faster gas exchange. Making this root vegetable a sneaky resource for athletes. To gain the vasodilating benefits of the beets without weighing yourself down, you may want to consider juicing them.
Beets are also a great source of fibre and this recipe really showcases that.
The sometimes overpowering earthy flavour of beetroot is well contrasted by the balsamic vinegar and mint in this dish.
2 lbs(5 cups Chopped) Roasted Beets.
1 tbsp balsamic vinegar
1 tbsp olive oil
1/4 tsp cumin
1/8 tsp salt (or more to taste)
¼ tsp pepper
1/4 cup fresh chopped mint
- Chop beets into ½ inch cubes, toss them around with a drizzle of olive oil and place them on a baking sheet or casserole dish, cover them with tin foil and roast at 450 f in the oven for about 45 minutes, or until soft(but not squishy!)
- In a small bowl, whisk together vinegar, oil, cumin, pepper, 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!).**
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