Beetroot with Fresh Mint Salad Recipe

Beetroot with Fresh Mint Salad Recipe.  This simple and decorative beetroot salad can be served as part of a selection of salads, as an appetizer, or as an accompaniment to grilled or roasted pork or lamb. Balsamic vinegar is a rich, dark vinegar with a mellow, deep flavour. It can be used to dress a variety of salad ingredients and is particularly good drizzled over a tomato and basil salad.

SERVES 4

• 4-6 beetroot, (beet) cooked
• 1-2 tbsp. balsamic vinegar
• 2 tbsp. olive oil
• 1 bunch fresh mint, leaves stripped and thinly shredded

• Slice the beetroot or cut into even-size dice with a sharp knife.
• Put the beetroot in a bowl. Add the balsamic vinegar, olive oil and a pinch of salt and toss together to combine.
• Add half the thinly shredded fresh mint to the salad and toss lightly until thoroughly combined.
• Place the salad in the refrigerator and chill for about 1 hour.
• Serve garnished with the remaining thinly shredded mint leaves.