GERALDINE FERRARO'S BEET SALAD

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Geraldine Ferraro's Beet Salad image

Provided by Marian Burros

Categories     dinner, easy, side dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 6

2 pounds beets, washed
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees. Place beets in a roasting pan and bake, uncovered, for 2 hours or until they are tender.
  • Allow to cool (or bathe in ice water), then peel and cut into julienne strips and place in a bowl.
  • Whisk the oil and vinegar and add the garlic and oregano. Pour over the beets, season with salt and pepper to taste and marinate overnight in the refrigerator. Serve cold.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 375 milligrams, Sugar 11 grams

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