Rape Rosse in Insalata
Red Beet Salad
4 Servings
2 pounds red beets, trimmed and peeled
1/2 medium size sweet onion, thinly sliced
Salt to taste
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar

Preheat the oven to 375 degrees.

Wrap the beets all together or separately in aluminum foil and place in the oven. Bake until tender, 50 minutes to 1 hour, depending on the size of the beets. When they are cool enough to handle, remove the foil and cut the beets into thin rounds. Place them in a salad bowl and let cool to room temperature. When you are ready to serve, add the sliced onion, season with salt, and dress with the oil and vinegar. Mix gently and serve.
This, just like fennel, is another vegetable that many people tend to shun. Perhaps it is the fear of cooking something new that intimidates. But once you have prepared it a few times, you will be completely hooked on the delicate taste of fresh cooked beets.
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