Minted Beet Salad

“What grows beneath and what grows above—finally tasting the sky together.”

Minted Beet Salad

Roasted or steamed beets meet cool mint, bright citrus, and a whisper of olive oil in this refreshing, radiant salad. It’s simple, striking, and alive with contrast.

Ingredients

3–4 medium beets, roasted or steamed, peeled and sliced
¼ cup fresh mint, chopped
Zest and juice of 1 orange
1 tbsp lemon juice
2 tbsp 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 min until fork-tender, or steam for 20–30 min. 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, garnished with optional extras.

🔙 Back to the Kitchen

“The earth gave us blood. We answered in kind.”