* Exported from MasterCook *
Italian Beet Salad
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1 red onion
2 tablespoons red wine vinegar
1 1/2 pounds cooked beets -- 8 large or 16 small
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh mint
Maldon -- or other sea salt
Peel the onion and cut it into fine rings, then sit these rings in a
shallow bowl and spoon over the red wine vinegar. Cover with plastic wrap
and leave to steep for at least a quarter of an hour or for up to three.
Slice the beets and arrange these rounds on a large plate, top gracefully
with the onion rings, pouring over any vinegar from the bowl, and then
drizzle over the oil and sprinkle with mint and sea salt.
Serves 4 to 6
AuthorNote: I came across this in the great late Jane Grigson's 'Vegetable
Book', and it serves as a reminder that we, like children, need to be
shaken out of our squeamish food prejudices. There's something about the
flabby, sweet, cooked flesh of beets that's always slightly spooked me,
but the robust simplicity of this - the plain, but striking arrangement of
just beets, onions, mint, olive oil and red wine vinegar - has make me
override, completely, my raw-beet-salad-only rule.
You do have to be picky about the beets, though. Buy them cooked by all
mans, but make sure they're not lethally macerated in the brine of
vinegar; vacuum-packed is fine, and these tend to be smaller and nuttier
in taste than those monstrous globes I remember from school.
As in the Greek Salad, I like to steep the red onion rings in the vinegar
for a while first. To be frank, a quarter of an hour is probably enough to
stave off acridness and bring all that glimmering pinkness to the fore
which, against the darkness of the beets, produce a satisfaction of its
own.
We might not initially consider mint to be a characteristically Italian
ingredient, but that is largely because of the culinary dominance of the
cooking of Northern Italy in recent years: in the South, mint grows in the
wild and finds its way, as a matter of course, into the kitchen.
I love this salad particularly with cold duck; a little grated orange
zest, sprinkled along with the mint, wouldn't go amiss in this partnership
either.
Cuisine:
"Italian"
Source:
"Nigella Fresh by Nigella Lawson, 2010."
S(Formatted by Chupa Babi):
"July 2010"
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Per Serving (excluding unknown items): 122 Calories; 6g Fat (39.5%
calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 107mg Sodium. Exchanges: 3 1/2 Vegetable; 1 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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