BEETS AND BABY GREENS WITH OLIVES

2 cups peeled and sliced golden beets
1 cup peeled and sliced red beets
2 tablespoons pitted and minced nicoise olives
2 tablespoons balsamic vinegar
1 tablespoon olive oil (1 to 2)
Salt and pepper to taste
4 cups baby salad greens
1 cup sliced jicama
1 ounce fresh mozzarella cheese, thinly sliced

Cook beets in a steamer over boiling water until tender, about 10 to 15 minutes.

While still warm, toss beets in a large bowl with the olives, vinegar, olive oil, salt and pepper. Let marinate at room temperature for 1 hour.

Arrange greens on 4 salad plates. Top with jicama and cheese. Mound beets in the center and drizzle marinade on top.