Roasted Beet Salad with Mint

2 lbs (about 6 medium) roasted beets, with or without skins
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp sugar
1/4 tsp cumin
1/4 tsp salt (or more to taste)
1/4 cup fresh chopped mint

Chop roasted beets into bite-sized pieces and place them in a salad bowl.
In a small bowl, whisk together vinegar, oil, sugar, cumin and salt.
Pour dressing over the beets, then add 3 tbsp minced mint. Toss salad gently until beets are coated in the dressing and mint.
Sprinkle the last tablespoon of mint over the top of the salad. Serve. This salad can be made ahead, but the mint must be added right before serving, otherwise the beet juices will turn the mint red.

Citrus Glazed Carrots and Beets


3-4 small beets

4-6 whole carrots

1/4 cup orange juice

2 TBS Honey

1 TBS Olive Oil

1 tsp sea salt


Cut off both ends of beets and peel.

Peel and slice carrots.

In separate bowl mix lemon, orange, honey, olive oil, salt and honey together.

Place in baking pan, 9x13 pan and toss all ingredients together.

Cover with foil and bake in oven for 35-45 minutes or until fork tender