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"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

Arpege Beets in Vinaigrette Recipe

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This recipe for Arpege Beets in Vinaigrette is from The Crafford Family Cookbook Project, 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:  
5-6 uncooked raw beets
2 tbsp good quality olive oil
2 tbsp minced herbs such as oregano, mint, basil, etc.
1 tbsp good quality aged sherry vinegar
1 tsp dijon mustard
1 tbsp shredded parmesan
salt & pepper to taste
Directions:
Directions:
Fill pot with beets and bring to a boil
Simmer for 10-15 minutes until tender when pierced with a fork
Remove from water and cool under cold water
Remove outer skin - will easily pull off after cooking

Slice beets into desired serving thickness and arrange on plate
Mix olive oil, vinegar, herbs, mustard salt and pepper to make a vinaigrette
Poor vinaigrette over beets and let marinate for 30-60 minutes
Finish with shredded parmesan cheese

Serve as salad course or with main course
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-45 minutes

 

 

 

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