- 8 ounces beets, cooked and drained
- 2 tablespoons olive oil
- 1 1/2 teaspoons balsamic
- 1 teaspoon lemon juice
- 2 ounces crumbled goat cheese
- 6 leaves mint
Grate the beets in a food processor or on a box grater. Drain away most of the excess water that comes off the beets.
In a large bowl, stir together the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Toss the beets in the dressing, and move to a serving bowl. Top with the crumbled goat cheese, and sliced mint. Serve on the side of grilled fish or vegetables.
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