Pugliese Beet Salad with Fresh Mint

Write A Review

We were served this marvelous combination of flavors in Puglia, where 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. Serves 6 to 8 as a side dish

SKU 528-Recipe

6-8 Serves

Add to Wishlist Print

Ingredients:

2 pounds beets (weigh after removing roots and greens), unpeeled
1 tablespoon plus 1 teaspoon red-wine vinegar
1 teaspoon lemon juice
1/4 cup extra-virgin olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/4 cup shredded fresh mint

Directions:

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.