Insalata di barbabietole con menta

Beet salad with mint

Course Aperitif
Cuisine Italian
Servings 4 pax


  • 16 pcs small beets
  • 20 leaves Munt
  • 4 tblsp Olijfolie
  • 1 tblsp White wine vinegar
  • see salt
  • Pepper


  • Cook the beets in the oven or boil or steam them. In the oven at the highest temperature. Wrap them in aluminum foil. The beets are done when you can easily put them in with a knife. You can achieve this after about 30 minutes for small beets.
  • Peel the beets and cut into thin slices. Place in a bowl and add the mint leaves.
  • Mix the oil and vinegar and spoon it over the beetroot. Then add the salt and pepper. You do this last because you then taste the salt and pepper grains well.
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