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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cold Beet Salad Recipe

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This recipe for Cold Beet Salad is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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