Classic Fresh Beet Salad Recipe
Once you try your hand at this Fresh Beet Salad you will feel like it is tailor-made for you. Fresh Beet Salad has a sort of divinely taste (one that I would rarely associate with beet). Do prepare it!
Ingredients
| 8 medium-sized beets | ||
| Salt | To Taste | |
| Water | ||
| 1/2 small head chicory | ||
| 1/4 cup olive or salad oil | ||
| Sugar | 1 Tablespoon | |
| Wine vinegar | 3 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| Oregano leaves | 1/4 Teaspoon | |
Directions
1. Wash beets well with running cold water. In 3-quart saucepan over high heat, heat unpeeled beets, 1 teaspoon salt, and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until beets are tender; drain. Cool beets slightly, until easy to handle. Peel beets; cut into 1/4 inch-thick slices, then cut slices into 1/4-inch-wide strips. Tear chicory into bite-sized pieces.
2. In large bowl, mix olive oil, sugar, vinegar, mustard, oregano, and 1/2 teaspoon salt. Add beets and chicory; gently toss to mix well.
2. In large bowl, mix olive oil, sugar, vinegar, mustard, oregano, and 1/2 teaspoon salt. Add beets and chicory; gently toss to mix well.
Chef
