Beet Salad - {Insalata Di Barbabietola} Recipe - Cooking Index
Beet Salad - {Insalata Di Barbabietola} Recipe - Cooking Index
Nothing could get me to eat my grandmother Galasso's beet salad. Her purple stained fingers were a tip-off that boiled beets were in the refrigerator. And now, I have trouble getting my family to eat them, so I've dressed them up in a zippy dressing that is very refreshing. Baking instead of boiling the beets prevents the juices and color from leaching out.
Cuisine: Italian| 2 lbs | 908g / 32oz | Beets - (4 to 6) |
| 1/3 cup | 78ml | Extra-virgin olive oil |
| 1 teaspoon | 5ml | Crushed garlic |
| 2 tablespoons | 30ml | Balsamic vinegar |
| 1 teaspoon | 5ml | Sugar |
| 1 1/2 tablespoons | 22ml | Minced fresh mint |
| Salt - to taste | ||
| 2 | Hard-boiled eggs - sliced | |
| 1 | Red-leaf lettuce head - cleaned, and (small) | |
| Separated into leaves | ||
| Mint sprigs - for garnish |
Preheat the oven to 375 degrees.
Remove any leaves from beets and cut the stems, leaving about 2 inches of stem attached. Wash and dry the beets well. Wrap each in aluminum foil and bake for 20 to 25 minutes, or until a knife can easily be inserted. Unwrap and let cool.
In a flat shallow serving dish, mix the remaining ingredients except the eggs, lettuce, and mint sprigs.
Peel the beets, cut off and discard the remaining stems, and slice the beets into 1/4-inch rounds. Place beets in the marinade and gently toss with a spoon. Cover the dish and let beets marinate at room temperature for at least 2 hours.
To serve, divide the lettuce leaves among 4 salad plates. Place some of the beets on top of each dish and garnish with a few egg slices. Add a mint sprig to each plate, if you wish. Serve immediately.
This recipe yields 4 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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