Minty Beet Salad

Before you read any further, run out to your garden and pull about six fresh beets.  Then, bring them into the kitchen..trim their tops and give them a good rinse and into your pot they will go..to be slow boiled for about 20 minutes.  As they are cooking, prepare this simple dressing.

                                                              Fresh Beet Dressing

2 TBLS red wine vinegar

1 TBLS aged Balsamic vinegar

1/2 tsp sugar

1 TBLS olive oil

4 sprigs of any mint in your garden, minced

Once the beets have cooked, and have been drained and peeled and cooled down, quarter them into bite size pieces.  Now cover them in this dressing, and toss gently.  Add the mint lastly just before serving.  We enjoy this salad chilled, and also at room temperature. Enjoy!