Fresh Beet Salad

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Fresh Beet Salad

From " Vertame Cooks in The American Family

Kitchen "

by Vertamae Grosvenor

 

Ingredients:

 

2-3 pounds fresh beets

Cider Vinegar

Peanut Oil

Salt and ground black pepper to taste

 

Preheat an oven to 350 degrees F.

 

If the beet tops are still attached, cut them off,

leaving about 1/2 inch of the stem intact. Scrub the

beets but do not peel. Do not break their skins or

they will " bleed " during cooking. Dry well.

 

Cut a large sheet of aluminum foil and place the beets

in a single layer on the foil. Bring up the sides of

the foil and crimp the edges to securely close. Put

the foil package in a baking dish (this will save

clean up should you have a leak!) and place in the

oven. Bake until tender, 30-40 mins for small beets

and up to an hour if they are large. To test, open a

corner of the package and pierce a beet with a sharp

knife; if it goes in easily, it is ready. Remove from

the oven and unwrap. Let the beets cool, then peel,

slice, and put into a bowl.

 

Make a dressing:

 

In a small bowl, combine 1 part cider vinegar to 3

parts peanut oil (or vegetable or olive depending on

your taste). Mix well and season with salt and pepper.

 

 

Pour the dressing over the beets and toss well. Cover

and chill for several hours to allow the beets to take

on the flavor of the dressing.

 

Serve chilled. (this is really good the next day, just

make sure you have the beets in an enclosed container

so they don't absorb other odors/flavors or spread

theirs.)

 

Each pound of beets serves 3-4.

 

*this is the first " fresh beet " dish I have made and

it was easy and really delightful. For some, the beets

can look a little demanding and overwhelming when you

see them in the produce section. This is a recipe that

takes the fear out of cooking with fresh beets.

 

 

 

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