Minted Beet Salad

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.