Beetroot and Herb Salad

beetroot salad

Serves: 4-6 
Prep Time: 40 minutes (10 minutes if using canned beets)


  • 1 1/2 pounds baby beets, washed and trimmed
  • 4 tablespoons olive oil
  • 2 teaspoons each chopped basil, tarragon, chives and mint
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper

Love beets, but hate the messy process of peeling them? We’ve got a quick and easy way to peel the beets after you cook them! Plus, beets are high in vitamins and minerals that help fight infections, lower blood pressure, decrease inflammation and are also low in calories, making them a great choice for an easy winter salad.

Heat the oven to 375 degrees. Toss beets with olive oil and salt and lay on foil on a baking sheet. Fold the foil to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let beets cool. While the beets are still warm, peel them using your fingers. (Run beets under cold water to help loosen the skin if needed.) Slice beets into ¼ inch pieces. (Note: Need to save time? Use canned beets, and start with the recipe from this point.) Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 TB oil, until all the ingredients are combined. Place beets in a large serving bowl and pour about half the dressing over them. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning. Let sit for at least 20 minutes before serving

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