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Pugliese Beet Salad with Fresh Mint

We were served this marvelous combination of flavors in Puglia, where restaurant meals always begin with more than a dozen vegetable dishes. Now, we're seeing salads like it at lots of new Italian restaurants in America. The flavor of beets and fresh mint together is simply sensational. Serves 6 to 8 as a side dish

SKU 528-Recipe

  • 6-8 Serves



  1. 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.
  2. 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.