Beet Salad / Insalata di Barbabietola
Zesty baked beets in a refreshing dressing, topped with lettuce and eggs—perfect for a vibrant, flavorful salad.
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
Ingredients
- 2 pounds (4 to 6) beets
- 1/3 cup Extra-Virgin Olive Oil
- 1 teaspoon crushed garlic
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1 1/2 tablespoons minced fresh mint
- Salt to taste
- 2 hard-boiled eggs, sliced
- 1 small head red-leaf lettuce, cleaned and separated into leaves
- Mint sprigs, for garnish
- INGREDIENTS
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