BEETROOT AND MINT SALAD

Ingredients.....6 cooked beetroots, 30ml of balsamic vinegar, 1 bunch of fresh mint, leaves stripped and thinly sliced, 30ml of olive oil, cracked black pepper to taste. Cut the beetroot into bite sized squares. place the beetroot in a serving bowl. add the balsamic vinegar, olive oil and a sprinkle of cracked black pepper, mix together to combine. Add half of the thinly sliced mint to the salad and toss lightly to combine. place the salad in the refrigerator for 1 hour to chill. Serve the salad garnished with the remaining chopped mint. This salad can be served alongside another mixed leaf salad and goes well with grilled or roasted meats.

ved alongside leaf salads