INSALATA di BIETOLE E POMODORI

(Beet and Tomato Salad)

INGREDIENTS

6 Medium Beets, previously baked in foil for 1 hr. @ 350
3 Medium Tomatoes
2 Stalks Celery
1 Tsp. Red wine vinegar
1/3 Cup Extra Virgin Olive Oil

PREPARING THE SALAD

Allow the beets to cool so that they can be handled. Peel and slice them 1/4 inch thick. Cut each slice in half.

Seed the Tomatoes and cut them into cubes of about 3/4 inch (do not worry about exact size)

Cut the celery into 1/2 inch pieces, using some of the leaves if available.

Add 1/3 cup Extra Virgin olive oil, one tsp. vinegar, salt and pepper to taste.

Toss the salad and let sit for at least 1/2 hour before serving. Serve with a rustic Italian bread such as Ciabatta.


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Last updated on: 06/03/99 12:50:50 AM