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Wash beets and place in a
large pot filled with water. Boil
until beets are tender, approximately 30 minutes, depending on size of
beets. Beets are done when you can easily pierce with a knife or fork.
Boil another pot of water. Add
2 tbs. kosher salt to water and blanch green beans for 2 minutes. Drain
and refresh in bowl of cold water to stop the cooking process.
Strain again and put in a large bowl.
Once beets have cooled, slide skins off and cut into bite-sized
wedges or cubes. Add beets
to bowl with beans. Pour
olive oil and vinegar over vegetable mixture.
Season with salt, pepper and minced mint.
Toss thoroughly and serve at room temperature.
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