Minted Beet Salad

• 5 medium fresh beets (about 2 pounds)
• 2 tablespoons water
• 2 tablespoons champagne vinegar or rice vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/4 cup pitted kalamata olives, quartered
• 2 tablespoons thinly sliced fresh mint, divided

1. Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with water. Microwave, covered, on high 14-15 minutes or until easily pierced with a fork, turning once; let stand 5 minutes.
2. When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, at least 1 hour or until cold. Top with remaining mint.

fresh beets, water, champagne vinegar, olive oil, salt, ground pepper, olives, fresh mint

Taken from www.tasteofhome.com/recipes/minted-beet-salad/ (may not work)