Roasted Beet Salad With Mint

6 Nov

A recipe found on The Shiksa in the Kitchen website with slight variations. I served it to my family and friends over the Rosh Hashanah holiday and they all raved about it. I was also able to use the dish as part of a ritual and to make a special blessing over it, which was nice.

Time: 10 minutes + roasting          Serves: 8


  • 2 pounds (about 6 medium) beets, trimmed slightly on top & bottom so they sit up in the pan
  • 4 tbsp olive oil, divided
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tsp cumin
  • 1/4 tsp salt (or more to taste)
  • 1/4 cup fresh chopped mint

How to make it

  • Preheat oven to 425F. Place trimmed beets in a roasting pan. Drizzle 2 tbsp olive oil over all beets, be generous. Place in oven and roast for 35 minutes, or until fork tender. Remove from oven and allow to cool, then peel. You may want to wear gloves for this part. Once peeled, cut into bite sized pieces.
  • Place cut beets in a large bowl. Add remaining ingredients. Toss well to combine. Serve at room temp or chilled.

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