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Roasted Beet Salad with Orange, Mint and Lime

beet salad with orange zest
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 3 large beets
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon finely chopped fresh mint
  • 2 teaspoons grated fresh orange peel
  • salt and freshly ground black pepper to taste


Preheat the oven to 425 degrees. Trim the beets, cutting away the greens, if any, and discarding any hard, fibrous parts of the stem. Wash and drain the greens and use them for other purposes. Scrub the beets, wrap them in aluminum foil and roast for 50-60 minutes or until they are tender. Peel the beets when they are cool enough to handle. Cut the beets into bite size pieces and place in a bowl. Add the vegetable oil, lime juice, wine vinegar, mint and orange peel and toss to distribute the ingredients evenly. Season to taste with salt and pepper. Let rest for 10-15 minutes before serving. (You can make the beets and dressing ahead, keep them separate and toss them 10-15 minutes before serving time.)