Pugliese beet salad with fresh mint
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Beets; unpeeled |
(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 |
Directions
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.
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