(Beet Salad)


6   Beets -  3 red &  3 chioggia -  (all red O.K.)
3 Tsp. Red wine vinegar
1/2 Tsp. Oregano - dry
1/3 Cup Extra virgin olive oil


Wrap the beets in aluminum foil. Do not add oil or seasonings to the beets. Bake in a 350 degree oven for 1 hour, or until the beets are pierced easily with a fork. Let cool until they can be handled, then peel and rinse. Set aside until completely cooled. May be refrigerated for up to 3 days before making beet salad.

NOTE: Although the list of ingredients calls for red and Chioggia beets, this dish can be made with all red, all Chioggia or a mixture, including yellow beets.


Cut the beets in to either slices or 1/2 in squares. Add the olive oil, vinegar and the oregano. Mix well and let stand for 30 minutes. Taste. Adjust taste with salt and pepper.


A 1/2 of a thinly sliced, medium red onion can be added to the salad if desired. Additionally, 1/4 lb. of prechopped chicken or turkey breast can be added. The meat turns a bit pink, and makes this dish very interesting.

A dressing of raspberry or cranberry balsamic vinegar can be used to dress any version of this salad. See Michael Chiarello’s book "Cooking with Vinegars" for recipes for the vinegars. These same vinegars can be purchased at most food stores that stock Italian foods.

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last updated on: 06/03/99 12:50:40 AM