Beet Salad
Ingredients
| 12 (1.5 lbs) | small red beets, stems and roots trimmed |
| 2 Tbls, 1/4 c | extra virgin olive oil |
| coarse salt & freshly ground pepper |
| 1 1/2 Tbls | red wine vinegar |
| 1/2 (1/4 c) | bunch fresh chives, snipped 1/2 pieces |
Steps
- Place beets on aluminum foil; toss with 2 Tbls. oil, season with salt & pepper. Seal foil; place on a baking sheet in 450* oven.
- Roast until tender when pierced with a paring knife, about 45 minutes. Let cool slightly, then peel and cut into quarters.
- Place vinegar in a medium bowl. Whisking constantly, pur remaining 1/4 cup oil in a stream until emulsified.
- Season with salt & pepper. Add beets and chives; gently toss to combine
Note
Serves 4 as a side dish, chilled, or at room temperature.
(Martha Stewart Living, May '03)
