0
(0)
CATEGORY CUISINE TAG YIELD
Pugliese Taste1 6 servings

INGREDIENTS

2 lb Beets; unpeeled
(weigh after removing roots and greens)
1 tb Red wine vinegar; plus
1 ts Red wine vinegar
1 ts Lemon juice
1/4 c Extra-virgin olive oil
2 ts Coarse salt
1 ts Freshly-ground black pepper
1/4 c Shredded fresh mint

INSTRUCTIONS

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 1/4-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 -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-28-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?