Source: Taste of Home

Prep Time: 20 mins 

Cook Time: 15 mins

Ingredients:

5 medium fresh beets (about 2 pounds)

2 tablespoons champagne vinegar or rice vinegar

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon coarsely ground pepper

1/4 cup pitted kalamata olives, quartered

2 tablespoons thinly sliced fresh mint, divided

Instructions:

1. Scrub beets; trim tops to 1 in. Place in a single layer in a large microwave-safe dish. Drizzle with 2 tablespoons water. Microwave, covered, on high until easily pierced with a fork, turning once, about 15 minutes; let stand 5 minutes.
2. When cool enough to handle, peel and cut beets into 3/4-in. pieces. In a bowl, whisk vinegar, oil, salt and pepper until blended. Add olives, beets and 1 tablespoon mint; toss to coat. Refrigerate, covered, until cold, at least 1 hour. Top with remaining 1 tablespoon mint.

Nutrition Facts:

Serving: 1/2 Cup