3-4 fresh red beets, cleaned3-4 golden beets, cleaned
palmful fresh mint, chopped
Dressing:
2 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
2 tsp horseradish, drained
dash salt and pepper
Advance work: 3-4 hours ahead of time
Preheat oven to 375F. Trim the beets of their stalk and root tail. Place the red beets and the golden beets on separate large sheets of aluminum foil. Drizzle about a tablespoon of olive oil over each pile of beets, and wrap them in the foil together tightly. Roast for an hour. When cooked, remove from the oven and allow to come to room temperature.
Whisk together the dressing ingredients. Slip the skins off the beets and quarter or slice them. Toss them with the dressing. Allow to marinate at least an hour.
When ready to eat:
Fold in the fresh mint with the beets and serve immediately.
Serves 4 as a side salad.
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