| 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.
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