Roasted Beet And Olive Salad With Orange And Mint

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2 pound(s) about 6 Medium Beets (red and golden) without tops, rinsed

3 tablespoon(s) extra virgin olive oil

2 tablespoon(s) fresh mint leaves

1/2 teaspoon(s) freshly ground black pepper

2 clove(s) garlic, crushed through press

1/4 teaspoon(s) ground allspice

1 navel orange, thinly sliced, slices cut into small triangles

1 cup(s) oil-cured black olives

1 teaspoon(s) salt

3 tablespoon(s) white balsamic vinegar

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