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@...
03-28-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.