Serving
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 Beet Vinaigrette
Russia - Vinegret iz Svyokly
Makes
Effort:
Sched:
DoAhead:  		 6 app  
*
1 hr+  
Best		 A very nice beety appetizer sure to satisfy any beet enthusiast (and many who don't think they like beets). These are much less sharp than from a typical pickled beet recipe and are ready quite quickly - but improve if given a few hours rest in the refrigerator.





2
----
1/2
1/2
2
1/2
1/4
---- 		#
---
c
c
t
t
t
--- 		Beets
-- Dressing
Olive Oil ExtV
Wine Vinegar, red
Mustard (1)
Salt
Pepper
-- Garnish
Parsley Leaves
    Make   -   (1 hr - 15 min work)
  1. Boil BEETS just until done through - or bake them at 375°F/190°C for 1 to 1-1/2 hours. Baking is said to produce a better flavor, but here in Southern California we don't fire up an oven unless we really have to. Cool the beets sufficiently to handle, rub off the skins and cut out any grungy bits.
  2. Cut Beets in half lengthwise, or into quarters if large, then slice crosswise about 1/4 inch thick.
  3. Whip together all Dressing Items and pour over Beets.
  4. Chill before serving.
NOTES:
  1. Mustard:   Hot Russian mustard is most appropriate, but if you don't have that, Dijon will do.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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