Pugliese Beet Salad With Fresh Mint(Dean & Deluca)

* Exported from MasterCook *

Pugliese Beet Salad With Fresh Mint (Dean & Deluca)

Recipe By : Dean & Deluca Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Sides Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds trimmed beets -- *see note
leave the peels on the beets
1 tablespoon red wine vinegar -- plus
1 teaspoon red-wine vinegar
1 teaspoon lemon juice
1/4 cup extra-virgin olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/4 cup shredded fresh mint

Bring large pot of salted water to 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 slice beets 1/4-inch thick.

Whisk vinegar, lemon juice, olive oil, coarse salt and pepper together in
large bowl. Add beets and toss thoroughly. Gently fold mint into beets.
Adjust seasoning and serve at room temperature.

[per serving: Calories, 109; protein, 2 grams; carbohydrates, 11 grams;
fat, 7 grams; cholesterol, none; sodium, 670 milligrams.]

*Recipe from The Dean & Deluca Cookbook (Random House) by David Rosengarten
with Joel Dean and Griorgio DeLuca


Notes: Beets: weigh after removing roots and greens

"Pat Hanneman" <kitpath@earthlink.net> on Aug 24, 1998; MC_Buster.



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