Beet Salad with Goat Cheese

Ingredients

• 8 ounces beets, cooked and drained
• 2 tablespoons olive oil
• 1 1/2 teaspoons balsamic
• 1 teaspoon lemon juice
• Kosher salt
• Freshly cracked black pepper
• 2 ounces crumbled goat cheese
• 6 leaves mint

Directions

Shred the beets using a food processor fitted for grating, or use the large holes of a box grater. Pour off nearly all of the liquid released by the beets. In a large bowl, combine the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Add the beets and toss until coated, then transfer them to a serving bowl. Scatter the crumbled goat cheese over the top, followed by the sliced mint. Serve alongside grilled fish or vegetables.