Beet and Mint Salad
6 beets, peeled
1/4 cup balsamic vinegar
cracked black pepper
2 tbsp. whole-grain mustard
1 cup shredded fresh mint
5 oz. salad greens
6 oz. oil-marinated Feta cheese, crumbled
1/4 cup sun dried tomatoes, softened or sliced cherry tomatoes
1 tbsp. olive oil
Directions:
Place the beets in a saucepan of boiling water and cook for 25-35
minutes or until soft. Drain and cut the beets into wedges. Toss with
balsamic vinegar, pepper and mustard and set aside to cool.
Toss the mint, salad greens, tomatoes, feta and olive oil in a bowl.
Place on serving plates and top with the beets.
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