Beet-and-Onion Salad with Mint

1. 1

   In a saucepan, cover the beets with water and bring to a boil.

2. 2

   Cook over moderate heat, adding more water as needed to keep the beets covered, until they are tender, about 1 hour.

3. 3

   Drain the beets and let them cool.

4. 4

   Peel the beets and slice into thin wedges.

5. 5

   In a bowl, whisk the olive oil and hazelnut oil with the lemon juice and honey.

6. 6

   Season with salt.

7. 7

   Add the beets and onion and toss to coat.

8. 8

   Cover and refrigerate overnight, stirring once or twice.

9. 9

   Garnish the salad with mint and serve.

* Per serving · 4 servings · Values may vary.

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