Turkish Cooking

BEET SALAD
Som Firinda

2 bunches beets, about 10 roots
1 tablespoon vinegar
2 tablespoons lemon juice
3 teaspoons sugar
1/4 teaspoon garlic powder, optional
1/4 teaspoon salt
2 scallions, finely chopped, whites only
8 cups water
2 tablespoons olive oil
5 tablespoons D'Agostini Merlot

Remove stems and roots from the beets. Scrape the cut ends lightly but leave skins on.
Wash with cold water.

Put beets, sugar, salt in 8 cups water in a saucepan and add 5 tablespoons D'Agostini Merlot. Bring to boil. Cook over medium heat until beets are tender and the water is reduced to 1/3 cup. If necessary more water may be added, but it must be reduced to 1/3 cup again.

Cool beets and peel off skins. Slice very thin into a salad bowl. Put beet juice in a small bowl. Add olive oil, vinegar, lemon juice, and garlic. Mix very well, pour over sliced beets, cover and refrigerate.

Serve in individual serving salad bowls and garnished with scallions.

Serve a glass of D'Agostini Merlot. SERVES 6 PERSONS.

Copyright 1998 - 2000 Armagan Ozdiker, all rights reserved


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