Yield: 6 servings

Ingredients (Help):
2 lb Beets; unpeeled
(weigh after removing roots
-and greens)
1 tb Red wine vinegar; plus
1 ts Red wine vinegar
1 ts Lemon juice
1/4 c Extra-virgin olive oil
2 ts Coarse salt
1 ts Freshly-ground black pepper
1/4 c Shredded fresh mint

Bring a large pot of salted water to a boil, and cook beets until fork
tender, about 30 minutes for small beets. Remove from water and set aside
until cool enough to handle. Slip off skins and cut beets into 1/4-inch
slices. Whisk vinegar, lemon juice, olive oil, coarse salt, and pepper
together in a large bowl. Add beets and toss thoroughly. Gently fold mint
into beets. Adjust seasoning and serve at room temperature. This recipe
yields 6 to 8 side dishes.

Suggested drink: Salice Salentino, Taurino, Riserva - 1994 or Lingenfelder
Riesling Spatlese Halbtrocken - 1994


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