Beet Salad with Mint

This is a delicious salad. Beets fight anemia and detoxify the body. They are high in antioxidants and boost blood flow, regulate cholesterol levels and support healthy liver function. 

Ingredients

2 1/2 lbs beets - (3-4 medium size)
2 TBS balsamic vinegar
1/2 teaspoon sugar
2 TBS olive oil
1/4 cup fresh mint leaves, chopped

Directions

Wash beets and cut tops to 1”.  Place in a deep baking pan, lightly oiled, and sprinkle with salt & pepper. Add 1/4 cup of water.

Cover with foil and bake in 400-425F oven for about 40 minutes till soft when speared with a fork. 

The beets may be roasted 2 days in advance and kept covered and chilled.

Unwrap the beets carefully and let them cool until they can be handled. Using a paper towel, slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. 

In a large bowl whisk together the vinegar, the sugar, and salt to taste, add the oil in a stream, whisking, until it is emulsified.

Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well.

Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint. You can also add 1/4 cup of crumbled goat cheese or cubes of Feta cheese to this salad.