Minted Beet Salad

Directions

1. 1
   Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350F.
2. 2
   oven for 1 1/2 hours, or until they are tender.
3. 3
   The beets may be roasted 2 days in advance and kept covered and chilled.
4. 4
   Unwrap the beets carefully and let them cool until they can be handled.
5. 5
   Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces.
6. 6
   In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
7. 7
   Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well.
8. 8
   Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.