Classic Fresh Beet Salad
|Water||1 Cup (16 tbs)|
|Chicory head||1⁄2 Small|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|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.