Recipe - Pugliese Beet Salad With Fresh Mint

2 pound Beets; unpeeled
(weigh after removing roots
and greens)
1 tablespoon Red wine vinegar; plus
1 teaspoon Red wine vinegar
1 teaspoon Lemon juice
One fourth cup Extravirgin olive oil
2 teaspoon Coarse salt
1 teaspoon Freshlyground black pepper
One fourth cup Shredded fresh mint

Bring a large pot of salted water to a boil, and cook beets until fork
tender, about 30 minutes for small beets. Remove from water and set aside
until cool enough to handle. Slip off skins and cut beets into 1/4inch
slices. Whisk vinegar, lemon juice, olive oil, coarse salt, and pepper
together in a large bowl. Add beets and toss thoroughly. Gently fold mint
into beets. Adjust seasoning and serve at room temperature. This recipe
yields 6 to 8 side dishes.

Suggested drink: Salice Salentino, Taurino, Riserva 1994 or Lingenfelder
Riesling Spatlese Halbtrocken 1994

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK
(Show # TS1G02 broadcast 01071998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

03281998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.