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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Preparation Method : Boil/Simmer |
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This Southern Italian–style beet salad in the tradition of Puglia is perfection and simplicity itself. If your beets have leafy green tops, cut them, leaving 1 inch/2.5 cm of the stems attached, to prevent the colour from leeching out of the roots.
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Ingredients
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2 lb (1 kg) beets (6 to 8 beets) |
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2 small cloves garlic, minced |
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3/4 tsp (4 mL) dried mint |
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1/4 tsp (1 mL) each salt and black pepper |
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1 tbsp (15 mL) balsamic vinegar |
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1/3 cup (75 mL) extra-virgin olive oil |
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Preparation
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In pot of boiling salted water, boil unpeeled beets until tender, 20 to 40 minutes. Using kitchen cloth or paper towels, slip off peels and any stems while still hot. Slice hot beets into rounds and place on serving platter. While still hot, sprinkle with garlic, mint, salt and pepper; let stand for 1 minute. Sprinkle with vinegar and pour oil over top. Toss lightly. Serve warm, at room temperature or cooled.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 121 cal, 2 g pro, 9 g total fat (1 g sat. fat), 9 g carb, 2 g fibre, 0 mg chol, 138 mg sodium. % RDI: 2% calcium, 6% iron, 5% vit C, 31% folate.
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Source
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Homemakers Magazine: November 2006
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