Baby Beet Salad
By: Sarah Donnell
Published: Tuesday, December 15, 2009 - 1:53pm

Ingredients




2 pounds yellow or red baby beets, trimmed
3 tablespoons olive oil
2 tablespoons red-wine vinegar
Salt to taste
Freshly-ground black pepper, to taste
 cup small fresh mint leaves for garnish

Preparation

1 Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil. Place the packets on a baking sheet and bake at 350 degrees until very tender, about 1 hour. 2 When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl. 3 Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves.

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Comments: Use baby beets or the smallest you can find.