| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Swiss |
Campanile |
4 |
servings |
INGREDIENTS
| 250 |
g |
Corn salad. |
| 2 |
lg |
Cooked beetroot. |
| 1 |
tb |
Vinegar. |
| 2 |
tb |
Groundnut oil. |
| 1 |
|
Garlic clove. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Peel the beetroot and cut in cubes. Prepare the corn salad by
cutting off the sandy roots, then wash the leaves several times in
lots of water. Drain carefully.
2 Prepare a vinaigrette sauce in a large bowl, mixing together the
vinegar, oil, salt and pepper.
3 Toss the beetroot cubes and the salad in the vinaigrette. Crush the
garlic clove and sprinkle over the salad. Serve immediately. Beetroot
has been eaten since ancient times. In 1600, Olivier de Serres, who
publicised products newly -imported into France, described it as "a
dark red, quite large root with Swiss chard leaves, and it is all
good to eat..."
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