MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Minted Beet Salad
Categories: Vegetables, Herbs
Yield: 6 servings

5 md (2 lb) fresh beets
2 tb Rice or champagne vinegar
2 tb Olive oil
1/2 ts Salt
1/4 ts Coarse ground pepper
1/4 c Pitted kalamata olives;p
- quartered
2 tb Thin sliced fresh mint;
- divided

Scrub beets; trim tops to 1" Place in a single layer in
a large microwave-safe dish. Drizzle with 2 tablespoons
water. Microwave, covered, on high until easily pierced
with a fork, turning once, about 15 minutes; let stand 5
minutes.

When cool enough to handle, peel and cut beets into 3/4"
pieces. In a bowl, whisk vinegar, oil, salt and pepper
until blended. Add olives, beets and 1 tablespoon mint;
toss to coat. Refrigerate, covered, until cold, at least
1 hour. Top with remaining 1 tablespoon mint.

Barbara Estabrook, Appleton, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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