Fresh Beet Salad
|Water||1 Cup (16 tbs)|
|Chicory head||1⁄2 Small|
|Salad oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||3 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Oregano leaves||1⁄4 Teaspoon|
1. Trim root ends and stems from beets. Rinse beets with running cold water. Place unpeeled beets, water, and 1 teaspoon salt in 3-quart casserole or bowl, arranging larger beets near edge of dish. (If necessary, cut very large beets in half to make all pieces more uniform.) Cover with casserole lid or large plate. Cook at high (100% power) 20 minutes or until beets are tender, rolling beets over after 10 minutes. Let beets stand, still covered, 5 minutes. 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.
2. Tear chicory into bite-sized pieces to make 2 cups.
3. In large bowl, mix salad oil, sugar, vinegar, mustard, oregano, and 1/2 teaspoon salt. Add beets and chicory, and toss.