Geraldine Ferraro's Beet Salad

Name: Geraldine Ferraro's Beet Salad
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 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

By Marian Burros

Total Time: 2 hours 30 minutes
Rating: 4(10)
Comments: Read comments

Featured in: Far From Politics In the Holiday Kitchen

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees. Place beets in a roasting pan and bake, uncovered, for 2 hours or until they are tender.
Step 2
Allow to cool (or bathe in ice water), then peel and cut into julienne strips and place in a bowl.
Step 3
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.