| 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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