Title: Minted Beet Salad
Categories: July 1992
Yield: 1 servings

2 lb Beets; trimmed, leaving 1
; inch of the stems
; intact, and
; scrubbed
1 tb Balsamic vinegar
1 tb Rice vinegar
1/4 ts Sugar
2 1/2 tb Olive oil
1/4 c Loosely packed fresh mint
-leaves; rinsed, spun dry,
; and shredded fine
Soft-leafed lettuce; rinsed
-and spun
; dry, for lining the
; plates

Wrap the beets together tightly in foil in 2 batches and roast them in the
middle of a preheated 350F. oven for 1 1/2 hours, or until they are tender.
The beets may be roasted 2 days in advance and kept covered and chilled.
Unwrap the beets carefully and let them cool until they can be handled.
Slip the skins off the beets, cut off the stems, and cut the beets into
1/4-inch pieces. In a large bowl whisk together the vinegars, the sugar,
and salt to taste, add the oil in a stream, whisking, and whisk the
dressing until it is emulsified. Add the beets to the bowl with two thirds
of the mint and toss the salad until it is combined well. Line 4 plates
with the lettuce leaves, divide the beet mixture among them, and sprinkle
each salad with some of the remaining mint.

Serves 4.

Gourmet July 1992

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Converted by MM_Buster v2.0l.