Free Recipe Pugliese Beet Salad with Fresh Mint
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Pugliese Beet Salad with Fresh Mint Recipe
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
Pugliese Beet Salad with Fresh Mint 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. 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 – 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.
Cooking Temperature:
Recipe Serves: 6
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