Beet salad with pickled onions and mint

Ingredients

• 4 beets, about 2 lbs. total
• 2 tablespoon(s) chopped fresh mint
• 1/4 cup(s) extra virgin olive oil
• 1 small red onion, halved and thinly sliced
• 3 tablespoon(s) sugar
• 3/4 cup(s) white vinegar
• 2 tablespoon(s) white wine vinegar

Preparation

1. Preheat oven to 400 degrees. Cut off and discard most of the stems from the beets, then wrap them individually in foil. Place on a cookie sheet and bake for 50 minutes, or until the beets give only halfhearted resistance when pierced with a knife. Unwrap and cool for a few minutes, then peel and cut into bite-size chunks.


2. Meanwhile, heat the vinegar and sugar in a small saucepan, stirring to dissolve sugar. Bring to a boil, add the onion and simmer for 1 minute. Remove from heat and let sit for 10 minutes. Drain, discarding spices.


3. Put the vinegar in a small bowl, and gradually whisk in the olive oil. Season to taste with salt and pepper. Pour over beets and stir. Gently fold in the mint and pickled onions.