| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Swiss |
Campanile |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Corn salad. |
| 2 |
|
Cooked beetroot. |
| 1 |
T |
Vinegar. |
| 2 |
T |
Groundnut oil. |
| 1 |
|
Garlic clove. |
|
|
Salt, pepper. |
INSTRUCTIONS
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..." Converted by MC_Buster. Converted by MM_Buster v2.0l.
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