Mint Beet Salad

I hate beets but I had this beet salad at Agora in D.C. that was bomb. It was just what I needed after eating all those buttery carbs on Thanksgiving. I had to try and remember what was in the beet salad to make it. This recipe feels more like a summer dish but if you can eat ice cream in the cold , then sure you can eat this.

Ingredients
2 Golden Beets
3 Red Beets
1 sprig Mint
1 sprig Basil
Blue or gorgonzola cheese
Almonds
1 lemon

Start boiling water in two separate pots about 4 cups each. Peel and cube beets. Place golden beets in one out and red in other. About 35 minutes beets should be cooked you can check to see if your fork goes through. Drain and let beets cool off. Place beets in bowl, squeeze in lemon, chop in mint, chop in basil and toss. Refrigerate for at least an hour. If you like, cruble cheese and almonds on top and eat. Enjoy!