Friday, September 19, 2014

Eat a Rainbow (RED): Pugliese Beet Salad

Since I only have about 90 minutes with the kids, I roasted and peeled the beets ahead of time. Otherwise, this was all them...


  • 1-1/2 lbs beets (roasted*, peeled, and sliced)
  • 4 t red wine vinegar
  • 2 t freshly squeezed lemon juice
  • 1/4 C olive oil
  • 2 t fleur de sel
  • 1 t freshly ground pepper
  • 1/4 C fresh mint, chopped

*click for how to roast beets

Place the sliced beets in a large mixing bowl. Whisk together the vinegar, lemon juice, olive oil, salt, and pepper in another mixing bowl. Stir in the mint. Pour the dressing over the beets and toss to coat. Let stand for 5 to 10 minutes before serving.

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