Contributed by (Recipe adapted from “Epicurious” at www.epicurious.com)

Ingredients

We don't have baby beets this week, but the gold beets can be chopped in smaller pieces.

1 lb Gold beets, trimmed

1 ½ Tbs Olive oil

1 Tbs Red-wine vinegar

Salt and freshly ground black pepper, to taste

Small fresh mint leaves, for garnish

Instructions

Scrub the beets well. Trim off the greens* and tips. Poke the beets with a fork and place on a baking sheet and bake at 350°F until very tender, about 1 hour. When the beets are cool enough to handle, slip off and discard the skins (optional). Halve beets lengthwise and place in a bowl. Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves.

Makes 4 servings.

*Don’t throw away the greens! Try steaming them and combining with 2 cloves of crushed garlic, 1 Tbs of sesame oil, 1 tsp of tamari or light soy sauce, and 1 Tbs of sesame seeds.

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