Beet and Lettuce Salad with Mint

Beet and Lettuce Salad with Mint

Incredible flavors – fresh mint, lemon, orange. Topped with a homemade dressing.

This salad would make a wonderful side dish to a crispy avocado toast topped with poached egg.

Avocado toast with poached egg and salad

Beet and Lettuce Salad with Mint

  • Author:
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 servings


This simple Beet and Lettuce salad has incredible flavors – fresh mint, lemon, orange. Topped with a homemade dressing.


  • 1 head of iceberg lettuce
  • 1 head of romaine lettuce
  • 1 small beetroot
  • 10 fresh mint leaves, thinly sliced
  • juice of ½ lemon
  • juice of ½ orange
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • freshly ground black pepper
  • salt to taste


  1. Rinse and dry the iceberg and the romaine lettuce. Cut the salad leaves into bite-size pieces.
  2. Trim, rinse, peel, and grate the beetroot.
  3. In a large salad bowl, add the grated beet, the sliced mint leaves and the two types of lettuce. Toss until well combined.
  4. To make the dressing, in a small cup mix together olive oil, balsamic vinegar, lemon juice, orange juice, black pepper and salt to taste (try a pinch first) and whisk furiously.
  5. Pour the dressing over the salad. Toss to combine.
  6. Serve as salad or as side dish.


  • Calories148
  • Fat11.1g
  • Saturates1.7g
  • Protein3g
  • Carbs11.8g
  • Sugars7g
  • Salt82mg