You are here

Classic Fresh Beet Salad

Western.Chefs's picture
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!
  Beets 8 Medium
  Salt To Taste
  Water 1 Cup (16 tbs)
  Chicory head 1⁄2 Small
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Red wine vinegar 3 Tablespoon
  Prepared mustard 1 Tablespoon
  Oregano leaves 1⁄4 Teaspoon

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.

Recipe Summary


Rate It

Your rating: None
Average: 4 (19 votes)