Beet Salad with Lemon & Mint (5 ingredients, oil-free)

5 from 4 votes

Beet Salad with Lemon & Mint (5 ingredients, oil-free)

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.

Prep Time10

Total Time10

Course: WFPB Salads & Vegetables

Cuisine: American

Servings: servings

Author: Camilla

Ingredients

2 to 3 medium-large beets trimmed and peeled (12 oz/340 g total)
1 medium lemon
2 teaspoons 10 mL maple syrup (see notes for other sweetener options; if you prefer, use 2 teaspoons oil of choice)
1/2 teaspoon 2 mL Dijon mustard
1/4 cup 60 mL packed fresh mint leaves, fineley chopped
sea salt & freshly ground black pepper to taste

Instructions

Coarsely grate the beets using a hand grater or food processor. Transfer beets to a medium bowl.
Grate 1 teaspoon zest from the lemon; squeeze enough juice to measure 1 tablespoon.
In a small jar, combine the lemon juice, lemon zest, maple syrup, and mustard. Cover and shake until emulsified. Season dressing with salt and pepper to taste.
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.

Notes

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

Maple Syrup Options: An equal amount of agave nectar, brown rice syrup, sugar alternative sweetener, or liquid honey (if not vegan) can be used in place of the vinegar. 2 teaspoons coconut sugar plus 1 and 1/2 teaspoons water can also be used as a substitute.

Nutrition