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Minted Beet Salad

From Statesboro Market2Go

<p>A flavorful vegan side dish that uses locally grown produce! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6

5 Beets
2 tablespoons Water
2 tablespoons Champagne vinegar or rice vinegar
2 tablespoons Olive oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Kalamata olives (pitted & quartered)
2 tablespoons Mint (thinly sliced & divided)

Step by Step Instructions
  1. Clean the beets and cut the tops to 1 inch. Place in a large microwave safe dish in a single layer. Microwave for 14 to 15 minutes, then let stand for 5 minutes. Once cooled, peel and cut beets into 3/4 inch pieces.
  2. Whisk the vinegar, oil, salt, and pepper together until thoroughly combined. Place the beets, olives, oil mixture, and 1 tablespoon of mint in a bowl and toss to coat.
  3. Refrigerate, covered for at least 1 hour. Top with remaining tablespoon of mint when ready to serve.