Beet Salad with Mint Vinaigrette

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Beet Salad with Mint Vinaigrette.beet salad with mint vinaigretteI love beets for the same reason I love pumpkins, carrots and mangos: just because of their color.beets to make beet salad with mint vinaigretteI remember my Mon always telling us that something with “that” color must be good and healthy and nutritious. I still think she is to make beet salad with mint vinaigretteBeets were part of my diet since I was a little girl. My Grandma Ligia, used to serve them in salads and I loved them like I loved whatever she cooked.
chopped mint to make beet salad with mint vinaigretteThis year, we started to grow our own beets. Those I used in this recipe were from our final harvest (I’m already planting new seeds).beet salad with mint vinaigretteThis recipe, however, is not my Grandma’s, but my own version of Armando Scannone’s Beet Salad. I found it in Mi cocina – A la manera de Caracas (My cuisine, Caracas’ way), by far the first Venezuelan cookbook that became a best seller.Beet salad with mint vinaigretteI got it for my 24th birthday. It was a present from my Mom. I got an autographed copy, kindly dedicated by the author, after I interviewed him back in 1986.beet salad with mint vinaigretteFor us Venezuelans “The Scannone,” with capitals, as we call this book, became our cooking Bible. I have being consulting it for more than 25 years. beet salad with mint vinaigretteIt has the merit of compiling and preserving for future generations, the flavors, colors and textures of our childhood so we can cook the way Grandmas in my hometown used to feed us.beet salad with mint vinaigrette In this recipe I add raw onion rings and do not use any garlic. I chose extra virgin olive oil instead of vegetable oil, and honey instead of sugar. While Don Armando removes the mint leaves from the vinaigrette, I chop them and keep them because I love to feel its unexpected faint, yet crispy flavor.
5 from 1 vote

Beet Salad with Mint Vinaigrette

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6


  • 1 ½ pouds of beets
  • 3 cups of water
  • 1 medium white onion finely sliced
  • 6 Tbs. of extra virgin olive oil
  • 2 Tbs. of white wine vinegar
  • 1 Tbs. of honey
  • 10 mint leaves finely chopped
  • Salt


  • Put the water in a pot with a lid.
  • Cook the beets with no leaves, covered, over medium heat for about 20-25 minutes.
  • Strain the beets and let them cool down.
  • Peel and slice them.
  • Arrange the sliced beets on a salad plate alternating with layers of onions.
  • Make the vinaigrette with the oil, vinegar, honey, mint and salt to taste and emulsify it.
  • Add the vinaigrette to the beet and onion salad.
  • Save in the refrigerator for at least one hour before serving.
Course: Salads
Cuisine: Venezuelan
Author: Enri

Gracias por guardar y compartir esta receta de ensalada de remolacha con vinagreta de menta en Pinterest.

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