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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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.
Ingredients
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Instructions
- 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!
- Remove the skins and cut the beets into bite-sized pieces.
- In a bowl, whisk vinegar, oil, salt, and sugar. Add beets and mint to bowl then toss to combine.
- Refrigerate, covered, about 1 hour or until cold.
- 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.
