Beet Salad ___

Beet Salad

Ingredients

For the Salad:

  • 1 pound Beets, about 3-4 medium beets, washed and scrubbed
  • 0.25 cup extra virgin olive oil
  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 0.25 cup fresh mint leaves, minced
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 3 tablespoons red wine vinegar

Directions

Place whole beets in a medium to large saucepan and cover with salted water by 2 inches.

Bring to a boil and simmer, covered and cook until beets are fork tender, about 30-45 minutes, depending on beet size.

Remove beets as they’re done and immediately plunge in ice water to easily slip off skins.

Take the cooled beets and place them in a paper towel. Cradle the beets in your hands to remove the skins. Slice the beets into round slices about 1/2 inch thick and transfer to a large mixing bowl.

Add the remaining ingredients to the bowl and toss to combine. Let the salad marinate in the refrigerator for at least 30 minutes before serving.