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Beet Salad with Lemon & Mint {5 ingredients, vegan}

  • Author: Camilla
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 servings 1x


Easy, fresh, 5-ingredient beet salad with lemon and mint. Perfect in the summer (or switch the fresh mint to dried herbs in the winter), the salad is naturally vegan and Paleo-friendly.



  • 2 to 3 medium-large beets, trimmed and peeled (12 oz/340 g total)
  • 1 medium lemon
  • 2 teaspoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup (60 mL) packed fresh mint leaves, fineley chopped
  • sea salt & freshly ground black pepper, to taste


  1. Coarsely grate the beets using a hand grater or food processor. Transfer beets to a medium bowl.
  2. Grate 1 teaspoon zest from the lemon; squeeze enough juice to measure 1 tablespoon.
  3. In a small jar, combine the lemon juice, lemon zest, oil, coconut sugar, and mustard. Cover and shake until emulsified. Season dressing with salt and pepper to taste.
  4. Pour dressing over beets and toss to coat. Refrigerate until cold (about 1 hour) or for up to 3 days. Just before serving, adjust salt and pepper to taste and toss in mint leaves.


Storage: Store the salad in an airtight container in the refrigerator for up to 3 days; add the mint just before serving.

  • Category: Salad, Side-dish


  • Serving Size: 1/4 of recipe (about 3/4 cup)
  • Calories: 61
  • Sugar: 5.7 g
  • Sodium: 81.3 mg
  • Fat: 2.5 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 8.1 g
  • Fiber: 2.4 g
  • Protein: 1.4 g
  • Cholesterol: 0 mg
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