Pugliese Beet Salad with Fresh Mint
{{#rendered}} {{/rendered}}(Dean & DeLuca)
In Puglia, restaurant meals always begin with more than a dozen vegetable dishes. Now, we're seeing salads like it at lots of new Italian restaurants in America. The flavor of beets and fresh mint together is simply sensational.
Cook Time:1 hours
Prep Time:20 min
{{#rendered}} {{/rendered}}Total Time:1 hours20 min
Servings: 6
Ingredients:
2 pounds beets (weigh after removing roots and greens), unpeeled
{{#rendered}} {{/rendered}}1 tablespoon plus 1 teaspoon red-wine vinegar
1 teaspoon lemon juice
1/4 cup extra-virgin olive oil
{{#rendered}} {{/rendered}}2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/4 cup shredded fresh mint
{{#rendered}} {{/rendered}}Preparation:
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.