Baby Beet Salad Recipe - Cooking Index
Use baby beets or the smallest you can find.
Courses: Salads2 lbs | 908g / 32oz | Yellow or red baby beets - trimmed |
3 tablespoons | 45ml | Olive oil |
2 tablespoons | 30ml | Red-wine vinegar |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/3 cup | 13g / 0.5oz | Small fresh mint leaves - for garnish |
Scrub the beets well. Wrap groups of 2 or 3 beets together in little packets of aluminum foil. Place the packets on a baking sheet and bake at 350 degrees until very tender, about 1 hour.
When the beets are cool enough to handle, slip off and discard the skins (using rubber gloves). Halve beets lengthwise and place in a bowl. Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves.
Nutritional Analysis Per Serving: 120 calories, 14g carbohydrates, 2g protein, 7g fat, no cholesterol.
Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 04-28-2002" - S(Reformatted for MC6): - "07-29-2002 by Joe Comiskey - jcomiskey@krypto.net"
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