We had a busy long weekend hosting friends and family. As I mentioned in my recent And The Beet Goes On post, I was thinking about making a beet salad for dinner this past Saturday.

Well, I did and here’s the recipe I came up with.

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Simple Beet Salad with Mint

Servings

people

Ingredients

• 2 - 3 pounds beets This recipe can be easily scaled based on the amount of beets you use. I probably had more like 5 - 6 pounds beets so I doubled the vinegar, olive oil, etc.
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 generous pinch sugar
• 1 pinch kosher salt
• 1 generous handful mint, finely chopped Or not. I generally tear up mint instead of chopping it.

Servings people Ingredients 2 - 3 pounds beets This recipe can be easily scaled based on the amount of beets you use. I probably had more like 5 - 6 pounds beets so I doubled the vinegar, olive oil, etc. 2 tbsp balsamic vinegar 1 tbsp olive oil 1 generous pinch sugar 1 pinch kosher salt 1 generous handful mint, finely chopped Or not. I generally tear up mint instead of chopping it.

Instructions

1. Scrub beets and trim stems to about 1 inch. Cook using your favorite method. I cooked mine in an Instant Pot. Best way ever to cook beets for salad because the skins slip right off!
2. Remove the skins and cut the beets into bite-sized pieces.
3. In a bowl, whisk vinegar, oil, salt, and sugar. Add beets and mint to bowl then toss to combine.
4. Refrigerate, covered, about 1 hour or until cold.
5. Serve to your guests and enjoy the compliments as they enjoy this lovely beet salad!

Recipe Notes

Learn how to cook beets in an Instant Pot. I used water instead of broth for this salad recipe, FYI.