Minted Beetroot Salad

Ingredients:

4-6 cooked beetroot

15-30ml balsamic vinegar

30ml olive oil

Sea salt and freshly ground black pepper

1 bunch fresh mint, leaves stripped and finely shredded

Method:

Cut the beetroot into even-sized dice and put in a bowl. Add the balsamic vinegar, olive oil and a pinch of salt and toss to combine.

Add half of the shredded mint to the beetroot and toss to combine. Place the salad in the fridge for about an hour and serve, garnished with the remaining shredded mint leaves.