Minted Beet Salad
8 ingredients
2 steps
Ingredients
- 5 medium fresh beets (about 2 pounds)
- 2 tablespoons water
- 2 tablespoons champagne vinegar or rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup pitted kalamata olives, quartered
- 2 tablespoons thinly sliced fresh mint, divided
Directions
-
1Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high 14-15 minutes or until easily pierced with a fork, turning once; let stand 5 minutes.
-
2When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, at least 1 hour or until cold. Top with remaining mint.
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