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

1. Preheat 425°F.
2. Wash the beets and trim the ends off.
3. Place trimmed beets in a roasting pan and add a little water for steam. Cover the pan with foil.
4. 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.
5. In bowl whisk balsamic vinegar, virgin olive oil, and salt in bowl.
6. Add cubed beets and half of mint toss to coat. Refrigerate for about 1 hour.
7. To serve, garnish with remaining shredded mint.