Servings: 4
Time: 60+ minutes

Beautiful Baby Beet Salad

Servings: 4
Time: 60+ minutes


2 pounds yellow or red baby beets, with 1 inch green and 1/2 inch root left on
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1/3 cup small fresh mint leaves, for garnish
Orange-Mint Mayonnaise (recipe follows), for serving


Preheat the oven to 350°F. Scrub the beets well and then wrap them, 3 or 4 together, in little packets of aluminum foil. Place the packets on a baking sheet and bake until the beets are tender when tested with a toothpick, about 1 hour. Open the packets and let the beets cool slightly.

Meanwhile, combine the vinegar and salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until thickened. Set aside. When the beets are cool enough to handle, slip off the skins (use rubber gloves to protect your hands). Halve the beets lengthwise (quarter any ones that seem a little too big) and place them in a bowl. Toss them with the dressing. Using a slotted spoon, transfer the beets to a decorative bowl. Sprinkle with the mint leaves. Serve with the Orange-Mint Mayonnaise alongside for dolloping.

Orange-Mint Mayonnaise

1 cup prepared mayonnaise, such as Hellmann’s
2 tablespoons finely grated orange zest
1 tablespoon fresh orange juice
2 tablespoons chopped fresh mint
Salt and freshly ground black pepper, to taste

Combine all the ingredients in a bowl. Adjust the seasonings if needed. Refrigerate, covered, for 2 to 3 hours for the flavors to develop. This will keep for up to 3 days in the refrigerator; however, the flavor is best if the mint is fresh. Makes 1 cup.

Reprinted from Celebrate! by Shelia Lukins; Workman Publishing, 2003

From the Cookbook



Photos By: Melanie Acevedo
Photo By: Melanie Acevedo

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