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Beet Salad

Servings:
Serves 4 Servings
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Ingredients

For the salad
  • 6 beet
  • 4 fillet
  • 2 stalk
  • 6 cherry pepper
  • 8 ounce marinated artichok
  • 1 ounce red onion
  • 1/4 cup black olives
  • 1/2 cup Italian parsley
For the dressing
  • 6 beet
  • 4 fillet
  • 2 stalk
  • 6 cherry pepper
  • 8 ounce marinated artichok
  • 1 ounce red onion
  • 1/4 cup black olives
  • 1/2 cup Italian parsley
  • 1/4 cup red wine vinegar
  • 1 cup olive oil
  • 1 cup Kosher salt and ground black pepper

Preparation

Baking Directions:

1.

Making the beets.

Place the beets in a medium pot.

Cover with water by 2 inches and generously salt the water.

Bring to a boil over medium-high heat, lower to a simmer, and cook until there is no resistance when the beets are pierced with a sharp knife, about 20 to 25 minutes.

2.

Once the beets are cooked and just slightly cooled, use a clean dish towel to rub off the skins and slice off the remaining root or rough tops.

Slice them in half and then cut 6 to 8 wedges from each half, depending on the size.

Place the beets in a small stainless-steel bowl and add the anchovies, celery, cherry peppers, artichokes, onion, olives, and parsley.

Toss together.

If making ahead, cover and refrigerate until ready to use.

3.

Just before serving, whisk the dressing ingredients together in a bowl.

Pour the dressing over the salad and toss well.

Serve at room temperature.