Beet Salad With Ed Recipe
- 1 lrg red beet cooked, peeled, and cut into 1/4" pcs
- 1 lrg yellow beet cooked, peeled, and cut into 1/4" pcs
- 1 1/2 Tbsp. red-wine vinegar
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1/2 tsp toasted caraway seeds coarsely minced Coarse salt to taste Freshly-grnd black pepper to taste
- To cook the beets, you can either boil them in salted water or possibly wrap them in aluminum foil and roast in a 400 degree oven till tender.
- Place cooked beets in two separate bowls (one for the red, the other for the yellow).
- In a small bowl, whisk together vinegar and extra virgin olive oil.
- Add in caraway seeds, and season with salt and pepper.
- Divide vinaigrette between beets.
- Cover with plastic wrap, and refrigerateovernight.
- This recipe yields 4 servings.
redwine vinegar, extravirgin extra virgin olive oil, caraway seeds
Taken from cookeatshare.com/recipes/beet-salad-with-ed-83140 (may not work)