INSALATA di BIETOLE E POMODORI
(Beet and Tomato Salad)
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.
Last updated on: 06/03/99 12:50:50 AM