Bowl of Beets Vinaigrette
(click to enlarge)

Beets Vinaigrette


Russia   -   Vinegret iz Svyokly
Makes:
Effort:
Sched:
DoAhead:  		 6 app
*
1 hr
Best		 A very nice beety appetizer sure to satisfy any beet enthusiast. These are much less sharp than from a typical pickled beet recipe and are ready much sooner.

2
----
1/2
1/2
2
1/2
1/4
----
#
---
c
c
t
t
t
---
Beets
-- Dressing
Olive Oil ExtV
Wine Vinegar, red  
Mustard (1)
Salt
Pepper
-- Garnish
Parsley Leaves
Make   -   (1 hr - 15 min work)
  1. Boil BEETS just until done through - or bake them at 375°F/190°C for 1 to 1-1/2 hours. Baking is said to produce a better flavor, but here in Southern California we don't fire up an oven unless we really have to. Cool the beets sufficiently to handle, rub off the skins and cut out any grungy bits.
  2. Cut Beets in half lengthwise, or into quarters if large, then slice crosswise about 1/4 inch thick.
  3. Whip together all Dressing Items and pour over Beets.
  4. Chill before serving.
NOTES:

  1. Mustard:

      Hot Russian mustard is most appropriate, but if you don't have that, Dijon will do.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
pgv_beet1 111012 alr51   -   www.clovegarden.com
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