Marinated Carrots With Fresh Mint

Why stop with just marinated beets.   The carrots served with the marinated beets and mushrooms would make a nice relish tray.  You could substitute the mint for other herbs, maybe oregano, basil or thyme.

1 pound carrots, peeled, quartered lengthwise and cut in 2- or 3-inch lengths
Salt, preferably coarse sea salt, to taste
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon slivered fresh mint leaves

1. Steam the carrots for five to six minutes until just tender. Refresh with cold water, and toss with the salt, vinegar and olive oil. Marinate for 15 minutes, then toss with the mint. Serve at room temperature, or refrigerate and serve cold.

Yield: Four to eight servings.

Advance preparation: This keeps well in the refrigerator for a week.  Its best to add the mint just before serving so if you are making it ahead of time, don't add the mint.