BEET AND ONION SALAD
Insalata di barbabietole e cipolle
Rome - Lazio
Can be served as an antipasto or a salad. If you can get beets with their stalks, trim the stalks to within 2 inches of the stem.
Preparation - Easy
A variation of the salad can be made by slicing the beets thin and marinating them for 2 hours with 10 fresh basil leaves, salt, and vinegar. Mix with sliced fennel and olive oil.
3 1/2 cups (about 1 lb) beets
1/2 cup (1/2 medium) yellow onion or 1 medium Bermuda onion
coarse salt and freshly ground black pepper
1/4-cup extra virgin olive oil, or more to taste
2 T wine vinegar, or more to taste
Leave about 2 inches of stem on the beets.
Wash, then place in cold water to cover, bring to a boil, and boil gently for about 1 hour, or until tender. Or cook in a pressure cooker with cold water to cover for 10 minutes, or in a 325°F (165° C) oven until tender, 1 to 2 hours, according to freshness. Test with a fork to be sure they are cooked through.
Cool and slip off the skins.
Slice the beets and onion thin and place in a salad bowl.
Sprinkle with salt and pepper to taste and dress with the oil and vinegar.
NOTE: This can be prepared several hours in advance.
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press