Guest guest Posted August 22, 2008 Report Share Posted August 22, 2008 Beet Salad With Fresh Mint 2 pounds beets, unpeeled, weigh after removing roots and greens 1 tablespoon red wine vinegar, plus 1 teaspoon red wine vinegar 1 teaspoon lemon juice 1/4 cup extra-virgin olive oil 2 teaspoons coarse salt 1 teaspoon freshly-ground black pepper 1/4 cup shredded fresh mint 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. Serves 6 to 8. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.