"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

John Fisher Gray's Beet Salad Recipe

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This recipe for John Fisher Gray's Beet Salad, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Fisher Goodrich
Added: Wednesday, August 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. beets
Beet greens
Chard (if necessary to fill out salad)
1 c. chopped onions
Olive oil (good quality)
Balsamic vinegar
Salt and pepper to taste
1/4 c. crumbled Feta cheese
Walnuts, if desired

Directions:
Directions:
Cook the beets until tender. Slip off the skins and cut into bite sized wedges. Set aside.
Wash the greens, let drain, leaving some moisture on the leaves. Cut into sections lengthwise and then cut crosswise into one inch shreds.
Sauté the onions in two tablespoons of olive oil in a large skillet until almost done. Add the cut greens, placing them on top of the onions. Cover and let steam until just done.
Add some more olive oil to the pan, along with enough Balsamic vinegar to make a nice dressing.
Put this mixture on a large plate or platter, leaving some of the dressing in the pan.
Put the beet wedges into the pan and carefully mix until the beets are coated with dressing. Spoon the beets over the greens/onion mixture. Sprinkle the feta cheese over the salad. Walnuts may be added for additional flavor and crunch.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Although recipes for similar salads have appeared recently, John created this salad more than a dozen years ago.
This salad may be served warm, at room temperature, or cold. It's delicious all three ways.

 

 

 

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