Food & Cooking Recipes Salad Recipes Beets with Citrus-Mint Dressing By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 8 A salad of beets with citrus-mint dressing adds abright note to your meal. Ingredients 7 medium golden beets, scrubbed well 10 baby Chioggia or baby red beets, trimmed, scrubbed well 6 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 6 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2 teaspoons coarsely chopped fresh mint leaves, plus sprigs for garnish Directions Place golden beets in a medium saucepan, and baby beets in a small saucepan; add water to cover beets by 2 inches. Bring to a boil over medium-high heat, then reduce heat to medium-low; simmer until beets are tender, 40 to 45 minutes for golden beets and 15 to 20 minutes for baby beets. Drain beets, and let stand until cool enough to handle. Peel beets. Cut the golden beets crosswise into 1/4-inch-thick slices, and cut baby beets in half lengthwise. Arrange beets on a serving platter. Whisk together the orange juice, lemon juice, and oil in a small bowl. Season with salt and pepper, and stir in the mint. Drizzle beets with the citrus-mint dressing, and garnish with mint sprigs. Print