Beet-and-Greens Salad

Preparation info

  • Difficulty

    Easy

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Method

Beets are delicious served cold in a salad. They should be peeled and trimmed and sliced into a salad bowl. They may then be served with a simple French dressing. For 12 sliced beets, toss them with 1 tablespoon wine vinegar, 3 tablespoons olive oil, and salt and freshly ground black pepper to taste.

Beets for salad are also delicious when combined with other vegetables, particularly celery and Belgian endive. Simply make the salad as indicated above and add about 1 cup chopped celery hearts or 2 sliced, trimmed Belgian endives.