Pugliese Beet Salad with Mint


from the Dean and DeLuca Cookbook
Puglia is an Italian province where a meal can start with as many as a dozen vegetable dishes. Serves 6 to 8

2 pounds of beets
1 tablespoon plus 1 teaspoon red-wine vinegar
1 teaspoon lemon juice
¼ cup virgin olive oil
2 teaspoons coarse salt – like sea salt or Kosher
1 teaspoon pepper
¼ cup fresh mint

Bring a large pot of salted water to a boil, and cook beets until fork tender, about 30 minutes. Remover from water and let them cool enough to handle. Slip off skins and cut into ¼ inch slices. Add beets and toss well. Gently fold in the mint leaves. Adjust seasoning and serve.

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