Prep Time 30 minutes
Total Time 30 minutes
Yield 4 people


  • 4 Beets medium
  • 2 Onions medium
  • 1 Yellow Bell Pepper large
  • 1 Lemon medium
  • 4 Cloves Garlic,
  • 1/2 cup Extra Virgin Olive Oil
  • 6 leaves Fresh Mint
  • 3 tbsp Red Wine Vinegar
  • Salt and Pepper to taste


  • Place beets into a pot and fill with water to cover. Bring to a boil and cook for 20 minutes. Drain, cool, peel, and cut into cubes.
  • Slice onions and bell pepper, and chop garlic and mint leaves while boiling the beets.
  • In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar and olive oil to make the dressing.
  • Put all the ingredients into a large bowl, drizzle the dressing and mix them well.

Tips & Notes

Recipe developed by Half Your Plate On-Campus Ambassador Shanshan Gao (Ryerson University)

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