Recipe courtesy of Maria Empanada
Save Recipe Print
Total:
1 hr 55 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes.

Drain and peel the skin while still warm, then cool in the fridge for about 1 hour.

Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Shrimp Salad

Recipe courtesy of Ina Garten

Greek Salad

Recipe courtesy of Ina Garten

Arugula Salad

Recipe courtesy of Anne Burrell

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Browse Reviews By Keyword