Minted Beet Salad

Origin: No one owns the beet — it’s wandered through time, staining everything it’s touched.

The ancient Babylonians grew it for its leaves, the Greeks offered it to Apollo, and the Romans turned it into medicine and meal alike. Somewhere along the way, mint found it — and the two struck an unlikely harmony: earth and air, root and breath

Versions of beet and herb salads appear across the Mediterranean and Middle East, often dressed in olive oil and citrus. The minted variation feels like a whisper from Persian gardens, where cool herbs met crimson roots in bowls meant to awaken the senses after long, hot days.

It’s not about where it began — it’s about what it remembers: sweetness pulled from the soil, and the freshness that forgives it.

Ingredients

• 3–4 medium beets, roasted or steamed, peeled and sliced
• 1/4 cup fresh mint, chopped
• Zest and juice of 1 orange
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt + black pepper, to taste
• Optional: thinly sliced red onion, crumbled goat cheese, or toasted pistachios

How The Alchemy Happens

Roast beets in foil at 400°F (200°C) for 45–60 minutes until fork-tender, or steam for 20–30 minutes. Cool and peel.

Slice or cube beets and place in a shallow bowl.

Add mint and citrus zest.

In a small bowl, whisk orange juice, lemon juice, olive oil, salt, and pepper. Pour over the beets.

Let sit 10–15 minutes before serving, so the colors and flavors can breathe together.