Marinated Beet Salad

Directions

1. 1
   Fill a large saucepan with 2 inches of water; set a steamer basket (or colander) inside pan, and bring to a boil.
2. 2
   Place beets in basket, cover pot, and reduce heat to a gentle simmer.
3. 3
   Steam until beets are tender when pierced with the tip of a sharp knife, 30 to 35 minutes.
4. 4
   Remove beets.
5. 5
   When cool enough to handle, rub with paper towels to remove skins.
6. 6
   Cut the beets into thin slices.
7. 7
   Combine beets, garlic, vinegar, oil, and 1 teaspoon salt; season with pepper.
8. 8
   Toss to combine.
9. 9
   Cover and refrigerate at least 3 hours, or up to overnight.
10. 10
    When ready to serve, remove and discard garlic.
11. 11
    Top beets with mint and goat cheese.
12. 12
    (Per Serving)
13. 13
    Calories: 145
14. 14
    Saturated Fat: 3g
15. 15
    Unsaturated Fat: 6.5g
16. 16
    Cholesterol: 6.5mg
17. 17
    Carbohydrates: 10.4g
18. 18
    Protein: 4.4g
19. 19
    Sodium: 613mg
20. 20
    Fiber: 3g