Mint Beet Salad with Balsamic Dressing

Mint Beet Salad with Balsamic Dressing

Recipe by The Happy Food Chef Robin Joy


  • 2 large beets skinned and cubed

  • ½ cup or bunch of chopped mint to taste

  • 1 large shallot thinly sliced

  • ½ cup pecan halves and pieces

  • 2 cloves garlic

  • Handful chopped dried and pitted bing cherries

  • ¼ - ½ cup balsamic vinegar

  • 1 - 2 tablespoons maple syrup

  • Olive oil to taste


  • In a saucepan, boil beets in spring or filtered water until tender but still firm.
  • Boil off most of the water and save about 3 - 4 tablespoons of the liquid beet water.
  • Take out the beets and put in a bowl.
  • In the bowl, add the pecans, some should be full halves and some pieces.
  • Add 1/4 cup of the mint.
  • Into the pot with the remaining beet water, add the vinegar and maple syrup. Heat quickly so it starts to look like a glaze.
  • Turn off heat and add the garlic and 1/2 of the remaining mint, still leaving the rest of the mint to garnish with at the end.
  • Stir well in the pot (deglaze) remove from the pot into a small bowl and drizzle in olive to taste. Serve!

Recipe Video

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