Roasted Beet Salad

Inspired by – Vegetarian Bible, from the earth to the table

Ingredients:

• 3 – 4 medium beets
• 4 tbsp extra virgin olive oil
• 1/2 tsp salt
• 3-4 fresh mint leaves, chiffonade
• 1 tbsp lime/lemon juice
• 1/2 tsp coarse sea salt

Directions:

1. Preheat oven to 345F. Line a baking sheet with foil.
2. If using fresh beets, carefully remove roots & stalk from beets without cutting into the skin.
3. Gently rub beets under cold running water without splitting skins, to remove any dirt.
4. Pat dry beets with paper towels. Place on the foil and gently coat beets with 2 tbsp of olive oil and 1/2 tsp salt. Wrap foil to cover beets completely and roast between 30 – 45 minutes (depending on the size of beets).
5. In a bowl, add 2 tbsp extra virgin olive oil, lime juice and coarse sea salt. Whisk until smooth.
6. Remove beets from oven to cool enough to handle, then peel away the skins.
7. Chop beets to bite size and add it in the dressing bowl to coat.
8. Cover to chill for at least an hour before devouring 😉