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Geraldine Ferraro's Beet Salad

2 pounds beets, washed
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
3 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper to taste


Preheat oven to 350 degrees. Place beets in a roasting pan and bake, uncovered, for 2 hours or until they are tender. Allow to cool (or bathe in ice water), then peel and cut into julienne strips and place in a bowl. Whisk the oil and vinegar and add the garlic and oregano. Pour over the beets, season with salt and pepper to taste and marinate overnight in the refrigerator. Serve cold.

Source: cooking.nytimes.com