Warm Beet Salad With Mint

1. 1

   Boil unpeeled beets in boiling, salted water until knife tender.

2. 2

   Drain well and let cool slightly.

3. 3

   Peel and dice coarsely.

4. 4

   Cook peeled carrots until knife tender.

5. 5

   When done, cut into large cubes.

6. 6

   Heat a little olive oil in a skillet and saute shallot sliced lengthwise.

7. 7

   Add Worcestershire and saute the beets and carrots briefly.

8. 8

   Season with salt and freshly ground black pepper.

9. 9

   Remove from heat and stir in mint leaves, to taste. Serve hot.

No additional tips available.