Beets with Olive Oil and Red Wine Vinegar
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 43.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 645.1 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.9 g
- Protein: 0.5 g
View full nutritional breakdown of Beets with Olive Oil and Red Wine Vinegar calories by ingredient
Introduction
This is a fabulous traditional Italian dish that I grew up on. This is a great complement to just about any main dish. This is a fabulous traditional Italian dish that I grew up on. This is a great complement to just about any main dish.Number of Servings: 4
Ingredients
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1 tbsp Pepper, black
0.52 cup slices Beets, boiled
1 tbsp Extra Virgin Olive Oil
1 tbsp Regina Fine Red Wine Vinegar
1 tsp Salt
Directions
The biggest thing to be aware of when cooking beets is that they can bleed. Therefore, you should leave approximately 3-5 inches of the stem on each beet and cook it until your fork will easily penetrate to the middle of the vegetables. Cooking time will probably range from 15-20 min to completely cook the beets.
When cooked to desired softness, remove beets from heat and drain. Allow vegetables to cool. Once cooled, you will know you allowed the beets to cook long enough because the beets' outer skin will easily peel off in your hands. Peel all beets. Once peeled, slice beets into roughly equal sized slices (about 1/8 to 1/4 inch) and place in a mixing/salad prep bowl. Add oil, vinegar, salt and pepper to taste. You may eat the beets immediately or refridgerate for a couple of hours. I find beets prepared this way are best cold, like a salad. Additionally, I also prefer them the second day, as they absorb the great vinegar and oil flavors, enhancing the natural sweetness of the beets.
Serving size is 1/2 cup. Three medium sized beets will make roughly four servings.
When cooked to desired softness, remove beets from heat and drain. Allow vegetables to cool. Once cooled, you will know you allowed the beets to cook long enough because the beets' outer skin will easily peel off in your hands. Peel all beets. Once peeled, slice beets into roughly equal sized slices (about 1/8 to 1/4 inch) and place in a mixing/salad prep bowl. Add oil, vinegar, salt and pepper to taste. You may eat the beets immediately or refridgerate for a couple of hours. I find beets prepared this way are best cold, like a salad. Additionally, I also prefer them the second day, as they absorb the great vinegar and oil flavors, enhancing the natural sweetness of the beets.
Serving size is 1/2 cup. Three medium sized beets will make roughly four servings.
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