Yield: 6 servings
|2 pounds||Beets; unpeeled|
|\N \N||(weigh after removing roots and greens)|
|1 tablespoon||Red wine vinegar; plus|
|1 teaspoon||Red wine vinegar|
|1 teaspoon||Lemon juice|
|¼ cup||Extra-virgin olive oil|
|2 teaspoons||Coarse salt|
|1 teaspoon||Freshly-ground black pepper|
|¼ cup||Shredded fresh mint|
Bring a large pot of salted water to a boil, and cook beets until fork tender, about 30 minutes for small beets. Remove from water and set aside until cool enough to handle. Slip off skins and cut beets into ¼-inch slices. Whisk vinegar, lemon juice, olive oil, coarse salt, and pepper together in a large bowl. Add beets and toss thoroughly. Gently fold mint into beets. Adjust seasoning and serve at room temperature. This recipe yields 6 to 8 side dishes.
Suggested drink: Salice Salentino, Taurino, Riserva - 1994 or Lingenfelder Riesling Spatlese Halbtrocken - 1994 Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G02 broadcast 01-07-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.