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Cold Beet Salad Recipe

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This recipe for Cold Beet Salad, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
14 medium beets, unpeeled
6 tbl raspberry vinegar
1 cup olive oil
Salad and pepper to taste

Directions:
Directions:
Preheat oven to 350. Cut off all but 1 inch of the beet tops. Wrap the beets in a large piece of aluminum foil and bake in the oven for 1 hour, or until tender. Cool and slip off the skins. Slice into thin rounds.

Make a vinaigrette of the vinegar, oil, and salt and pepper. Toss sliced beets with the vinaigrette and marinate at room temperature for a least l hour before serving. Top with chopped mint.

Personal Notes:
Personal Notes:
A delicious salad recipe from Martha Stewart. Nothing like fresh beets!

 

 

 

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