Pugliese beet salad with fresh mint(dean & deluca)

 
            Pugliese Beet Salad With Fresh Mint (Dean & Deluca)
 
 Recipe By     : Dean & Deluca Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Sides                            Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        trimmed beets -- *see note
                         leave the peels on the beets
    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 large pot of salted water to 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 slice beets 1/4-inch thick.
 
 Whisk vinegar, lemon juice, olive oil, coarse salt and pepper together in
 large bowl. Add beets and toss thoroughly. Gently fold mint into beets.
 Adjust seasoning and serve at room temperature.
 
 [per serving: Calories, 109; protein, 2 grams; carbohydrates, 11 grams;
 fat, 7 grams; cholesterol, none; sodium, 670 milligrams.]
 
 *Recipe from The Dean & Deluca Cookbook (Random House) by David Rosengarten
 with Joel Dean and Griorgio DeLuca
 
 
 Notes: Beets: weigh after removing roots and greens
 
 "Pat Hanneman"  on Aug 24, 1998; MC_Buster.
 
 
 
                    - - - - - - - - - - - - - - - - - -