Roasted Beet And Olive Salad

• 6 medium beets, cut off tops of the beets and washed (red and golden)
• 3 tablespoons olive oil
• 3 tablespoons white balsamic vinegar
• 2 garlic cloves, crushed through a garlic press
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon allspice, ground
• 1 cup black olives
• 1 orange, slices and then cut into small triangles
• 2 tablespoons mint leaves

1. Heat oven to 400 degrees F.
2. Wrap beets separately in foil and then roast them for 1 hour until tender. Cool to room temperature and then peel the beets and cut them into 3/4 inch pieces.
3. In a large serving bowl whisk together dressing ingredients (oil - allspice) and then add the beets, olives and oranges to the bowl and toss.
4. Let marinate one hour at room temperature before serving.
5. Add mint and toss again.

beets, olive oil, white balsamic vinegar, garlic, kosher salt, pepper, allspice, black olives, orange, mint leaves

Taken from www.food.com/recipe/roasted-beet-and-olive-salad-427727 (may not work)