Beet and beet greens salad from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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  • westminstr on September 19, 2013

    We loved this. Beets are roasted in their skins, then peeled, sliced, and tossed in a viniagrette consisting of red wine or sherry vinegar (I did some of each), a bit of balsamic vinegar, a mashed garlic clove (I grated on microplane), s&p and olive oil. Separately, the greens are stemmed, blanched, then tossed with lemon juice, s&p and olive oil. She instructs to place the greens on a platter and top with the beets, but I served the beets in a bowl, surrounded by the greens. The salad as a whole was good but the truly delicious part was the beets with viniagrette. All I can say is YUM. The mix of vinegars, the bit of garlic -- it is perfect with the beets. The greens were fine, but I have other uses for them that I prefer, so in future I will skip that part of the recipe and make just the beets.

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