This is a great salad with roasted pork or lamb. It is also great as a light appetizer. If you are a vegan or a vegetarian this nice colorful salad.
Ready
- 5-6 medium roasted beets
- 3 Tbsp balsamic vinegar
- 2 Tbsp virgin olive oil
- 1 bunch of mint, washed, leaves picked and thinly shredded
- Pinch of salt
Set
- Large non-reactive bowl
- Roasting pan
- Aluminum foil
Go
- Preheat 425°F.
- Wash the beets and trim the ends off.
- Place trimmed beets in a roasting pan and add a little water for steam. Cover the pan with foil.
- Roast the beets for 30 to 40 minutes until the beets are slightly soft. Slip off the skins under cold running water and cut into ½” cubes.
- In bowl whisk balsamic vinegar, virgin olive oil, and salt in bowl.
- Add cubed beets and half of mint toss to coat. Refrigerate for about 1 hour.
- To serve, garnish with remaining shredded mint.