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Basil and Beet Salad

Insalata di Barbabietole al Basilico

Mary Ann Esposito

This marinated beet salad will even win over even those who do not like beets.

Serves four.

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons rice wine vinegar or white balsamic vinegar
1 large shallot, peeled and thinly sliced
1 clove garlic, minced
1 teaspoon celery salt
1 tablespoon sugar
8 large beets, cooked, peeled and cut into thin rounds
1/2 cup chopped arugula leaves
1/2 cup torn basil leaves
Fine sea salt to taste

Directions

In a rectangular glass dish combine the oil, vinegar, shallot, garlic, celery salt, and sugar. Mix well.

Add the beets and toss to combine in the marinade. Cover and marinate at least an hour before serving. Just before serving, toss the mixture with the arugola and basil. Add salt to taste and serve.

This recipe is featured on show 2005 – All About Basil.

item recipe is featured in Episode 2005 of Season 20.

Want More Recipes? See My Latest Book:

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

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Basil and Beet Salad

Insalata di Barbabietole al Basilico

Ingredients

Directions

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

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Wendy Blazier

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