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This year, we started to grow our own beets. Those I used in this recipe were from our final harvest (I’m already planting new seeds).This recipe, however, is not my Grandma’s, but my own version of Armando Scannone’s Beet Salad. I found it in Mi cocina – A la manera de Caracas (My cuisine, Caracas’ way), by far the first Venezuelan cookbook that became a best seller.I got it for my 24th birthday. It was a present from my Mom. I got an autographed copy, kindly dedicated by the author, after I interviewed him back in 1986.For us Venezuelans “The Scannone,” with capitals, as we call this book, became our cooking Bible. I have being consulting it for more than 25 years. It has the merit of compiling and preserving for future generations, the flavors, colors and textures of our childhood so we can cook the way Grandmas in my hometown used to feed us.In this recipe I add raw onion rings and do not use any garlic. I chose extra virgin olive oil instead of vegetable oil, and honey instead of sugar. While Don Armando removes the mint leaves from the vinaigrette, I chop them and keep them because I love to feel its unexpected faint, yet crispy flavor.
Beet Salad with Mint Vinaigrette
- 1 ½ pouds of beets
- 3 cups of water
- 1 medium white onion finely sliced
- 6 Tbs. of extra virgin olive oil
- 2 Tbs. of white wine vinegar
- 1 Tbs. of honey
- 10 mint leaves finely chopped
- Put the water in a pot with a lid.
- Cook the beets with no leaves, covered, over medium heat for about 20-25 minutes.
- Strain the beets and let them cool down.
- Peel and slice them.
- Arrange the sliced beets on a salad plate alternating with layers of onions.
- Make the vinaigrette with the oil, vinegar, honey, mint and salt to taste and emulsify it.
- Add the vinaigrette to the beet and onion salad.
- Save in the refrigerator for at least one hour before serving.
Gracias por guardar y compartir esta receta de ensalada de remolacha con vinagreta de menta en Pinterest.