Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
SERVES 4 TO 6
4 medium cooked beets, thinly sliced
1 orange, peeled and cut into thin rounds
2 tablespoons minced fresh mint
1 tablespoon sugar
4 tablespoons Filippo Berio extra-virgin olive oil
2 tablespoons white balsamic or cider vinegar
Salt and pepper to taste
Arrange the beets and orange slices on a platter, overlapping them so half of their diameter is exposed.
In a jar combine all the remaining ingredients. Pour over the salad. Cover and allow to marinate several hours at room temperature or make ahead, refrigerate, and bring to room temperature before serving.