Pugliese beet salad with fresh mint

Yield: 6 servings

Measure Ingredient
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@...

~or- MAD-SQUAD@...


Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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