This is a print preview of "Baby Beet Salad" recipe.

Baby Beet Salad Recipe
by Global Cookbook

Baby Beet Salad
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  Servings: 6

Ingredients

  • 2 lb yellow or possibly red baby beets trimmed
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. red-wine vinegar Salt to taste Freshly-grnd black pepper to taste
  • 1/3 c. small fresh mint leaves for garnish

Directions

  1. Scrub the beets well. Wrap groups of 2 or possibly 3 beets together in little packets of aluminum foil. Place the packets on a baking sheet and bake at 350 degrees till very tender, about 1 hour.
  2. When the beets are cold sufficient to handle, slip off and throw away the skins (using rubber gloves). Halve beets lengthwise and place in a bowl.
  3. Whisk together the oil, vinegar, salt and pepper; toss with the beets. Sprinkle with the mint leaves.
  4. This recipe yields 6 servings.
  5. Comments: Use baby beets or possibly the smallest you can find.