Place the beets in a medium pot and cover with water. Bring to a boil and cook until tender, about 40 minutes.
Drain and peel the skin while still warm, then cool in the fridge for about 1 hour.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Maria Empanada