Ingredients

• 1 pound small red beets
• 1 bunch fresh mint
• 1/3 cup fresh orange juice
• Kosher salt and freshly ground black pepper

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Instructions

1. Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes.
2. Drain and peel the skin while still warm, then cool in the fridge for about 1 hour.
3. Cut the beets into large cubes. Finely chop the mint leaves and add to the beets. Add the orange juice and some salt and pepper. Serve cold.