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My Heart Beets For You Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
leafy greens for the bed of the salad
sliced cooked beets
sliced hearts of palm
snipped chives or green onion tops
1/4 cup extra-virgin olive oil
2-3 tablespoons raspberry vinegar
dash of sea salt
1/2 teaspoon sugar or honey
1/4 teaspoon crumbled dried oregano
snipped fresh mint leaves, optional
Wash and dry the greens and arrange on individual plates. Arrange the sliced beets with the hearts of palm, and then snip some chives over the top. Set aside. In a glass measuring cup using a whisk, combine the oil, vinegar, salt, sugar, and oregano. Whisk well to blend. Add the mint and pour over the salad. Serve chilled.
Recipe created 1996-02-03.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.