BEET SALAD
A nice salad with a winter meal
INGREDIENTS
• 2 LB/900 G RAW BEETS
• 4 TBSP EXTRA VIRGIN OLIVE OIL
• 1 1/2 TBSP RED WINE VINEGAR
• 2 GARLIC CLOVES, FINELY CHOPPED
• 2 SCALLIONS, CHOPPED
• COARSE SEA SALT
• GARLIC SAUCE, TO SERVE (OPTIONAL)
BEET SALAD
1. Carefully remove the roots from the beets without cutting into the skin, then cut off all but 1 inch/2.5 cm of the stalks. Gently rub the beets under cold running water, without splitting the skins, to remove any dirt. Put the beets in a saucepan with enough water to cover and bring to a boil. Cover, reduce the heat slightly, and cook for 25-40 minutes, depending on the size, until the largest beet is tender when you pierce it with a long metal skewer or knife.
2. }Meanwhile, put the oil, vinegar, garlic, scallions, and salt to taste in a jar with a screw-top lid and shake until emulsified. Set aside.
3. Drain the beets and rinse under cold running water until cool enough to handle, then peel away the Skins. Thickly chop or slice the beets, then put in a bowl and pour over the dressing. Cover and chill in the refrigerator for at least 1 hour.
4. To serve, gently toss the salad and transfer to a serving platter If using garlic, serve it in a bowl on the side.
SERVES 4-6