Food & Drink

Baby Beet Salad

Prep time: 20 minutes Cook time: 1 hour Serves: 6

We found this simple recipe in Parade magazine several years ago.


2 pounds yellow or red baby beets, trimmed

3 tablespoons olive oil

2 tablespoons red wine vinegar

Salt and freshly ground black pepper, to taste

ª cup small fresh mint leaves, for garnish


Scrub the beets well. Wrap groups of two or three beets together in little packets of aluminum foil. Place the packets on a baking sheet and bake at 350 degrees until very tender, about an hour.

When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl.

Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with mint leaves.

Per serving: 127 calories; 2 grams protein; 16 grams carbohydrates; 7 grams fat (1 saturated, 5 monounsaturated, 1 polyunsaturated); 0 milligrams cholesterol; 303 milligrams sodium; 1 gram fiber; 0 sugar; 46 percent calories from fat