-
1
Toss onion with white wine vinegar nearly to cover and chill to crisp and color till needed, 20 to 25 min.
-
2
Trim beets, leaving 1 inch of stems and tails.
-
3
Reserve greens.
-
4
Steam beets till a knife pierces them easily, 15 to 20 min.
-
5
Slip off skins with your hands.
-
6
Trim tops and tails and quarter beets.
-
7
Sprinkle with a little red wine vinegar.
-
8
Steam greens till tender, then chill.
-
9
Toast pine nuts in dry skillet over medium heat till golden brown, 5 - 10 min, then remove to a plate.
-
10
Cover bread with 2 Tbsp.
-
11
red wine vinegar.
-
12
Lb.
-
13
garlic in mortar with salt till smooth, then add in vinegar-soaked bread, marjoram, parsley and half pine nuts.
-
14
Lb.
-
15
into a fragrant paste.
-
16
Stir in extra virgin olive oil to make a thick dressing (add in the larger amount if you want more of salsa verde), and season with pepper.
-
17
Toss beets with sauce.
-
18
Place beets on individual plates or possibly single platter with greens.
-
19
Remove onion slices from vinegar and strew them over beets.
-
20
Garnish with remaining pine nuts and serve.
-
21
This recipe yields 4 servings.
-
22
Comments: You can concentrate just on beets for this or possibly combine them with a host of other foods, like potatoes, roasted peppers and hard-boiled Large eggs.
-
23
This sauce goes well with everything.
-
24
Use a good aged red wine vinegar if you have it.
-
25
NOTES :
