Beet Salad - {Insalata Di Barbabietola}

By á-174942

Ingredients

• 2 pounds beets - (4 to 6)
• 1/3 cup extra-virgin olive oil
• 1 teaspoon crushed garlic
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1 1/2 tablespoons minced fresh mint
• Salt to taste
• 2 hard-boiled eggs sliced
• 1 small red-leaf lettuce head cleaned, and separated into leaves
• Mint sprigs for garnish

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees.

Remove any leaves from beets and cut the stems, leaving about 2 inches of stem attached. Wash and dry the beets well. Wrap each in aluminum foil and bake for 20 to 25 minutes, or until a knife can easily be inserted. Unwrap and let cool.

In a flat shallow serving dish, mix the remaining ingredients except the eggs, lettuce, and mint sprigs.

Peel the beets, cut off and discard the remaining stems, and slice the beets into 1/4-inch rounds. Place beets in the marinade and gently toss with a spoon. Cover the dish and let beets marinate at room temperature for at least 2 hours.

To serve, divide the lettuce leaves among 4 salad plates. Place some of the beets on top of each dish and garnish with a few egg slices. Add a mint sprig to each plate, if you wish. Serve immediately.

This recipe yields 4 servings.