Beet Salad Recipe

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Beet Salad

Contributed by: Becky

Medium beets, unpeeled
Raspberry vinegar
Olive Oil
Salt and pepper to taste
Fresh mint for garnish

Preheat oven to 350
Wash beets. Cut off all tops.
Wrap in aluminum foil and bake for one hour or until tender.
Cool and slip skins off.
Slice in thin rounds. Add vinnaigrette.
Let marinate for 1 hour. Top with mint. Serve at room temperature.

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