We were served this marvelous combination of flavors in Puglia, where restaurant meals always begin with more than a dozen vegetable dishes.
2 pounds beets (weigh after removing roots and greens), unpeeled
1 tablespoon plus 1 teaspoon red-wine vinegar
1 teaspoon lemon juice
1/4 cup extra-virgin olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1/4 cup shredded fresh mint
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.
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