Saturday, January 1, 2011


This salad tastes best at room temperature. It can be made a day ahead. If someone in your party doesn't like beets, just marinate them separately from the potatoes.

about a pound of freshly harvested raw beets
about ¾ lb. small potatoes such as Yukon Golds, cleaned and cut into 3/4” pieces
2 T. finely chopped fresh mint
5 green onions, finely sliced
1 T. balsamic vinegar
A pinch of castor (superfine) sugar (optional)
4 T. good olive oil
Salt and freshly ground pepper to taste
2 T. roughly chopped flat‐leaf parsley
Preheat the oven to 400ยบ F. Wash the beets and trim the tops off. Place them in a baking pan or wrap together in foil and roast until tender. This will take 4575 minutes, depending on how big the beets are. Remove and let them cool. Peel and cut into 1/2 –inch pieces.

Boil the potatoes in salted water until tender. While they’re cooking, mix the vinaigrette ingredients together. Drain the potatoes; combine them with the beets and vinaigrette. Stir in the parsley; adjust seasonings.

Make ahead: Prepare the salad as above, leaving out the parsley. Refrigerate. A few hours before serving, remove salad from the refrigerator. Stir in the parsley right before serving.  Yield: 4-6 side-dish servings.

Wines: dry whites, light reds, fuller-bodied reds
Compliments cured meats, cheeses, or seafood

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