Prep time: 20 mins.
Cook time: Approx. 1.5 hrs.
Level: Easy
Yield: Serves 4

Ingredients:

• 2 1/2 pds. beets
• 2 Tbs. Bistro Blends Heirloom Balsamic Vinegar
• 1/2 tsp. sugar
• 2 Tbs. Olive Oil
• 1/4 c. fresh mint leaves, chopped
• 1 head leaf lettuce, cleaned and separated

Preparation:

1. Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a pre-heated 350 degree oven for 1 1/2 hours, or until they are tender. (The beets may be roasted 2 days in advance and kept covered and chilled.)
2. Unwrap the beets carefully and let them cool until they can be handled.
3. Slip the skins off the beets. Cut off the stems, and cut the beets into 1/4-inch pieces. Chill.
4. In a large bowl whisk together the Bistro Blends Heirloom Balsamic Vinegar, the sugar, and salt to taste; add the oil in a stream, whisking, until it is emulsified.
5. Add the beets to the large bowl with dressing mixture; add in two thirds of the mint and toss the salad until it is combined well.
6. Line 4 plates with the lettuce leaves; divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.