Cooking Time: 15 mins Servings: 4-6
Sicilian Lemon Balsamic Vinegar
- 6 small beets (about 2 inches in diameter) with their leaves
- 1 small red onion cut into thin strips
- strained juice of 1 lemon (or 3 Tbsp Sicililian Lemon Balsamic Vinegar)
- coarse grain sea salt and cracked black pepper
- 1/2 teaspoon dried rìgani (oregano)
- 1/2 teaspoon dried basil
- 1/3 to 1/2 cups Koroneiki or Kalamata extra virgin olive oil to taste
- Trim the stem and root ends from the beets.
- Scrub the beets with a stiff brush under cold running water.
- Boil 15 min in boiling salted water or until just tender when pierced with a knife.
- While beets are cooking, place onion in a nonreactive bowl and sprinkle with half the lemon juice, salt, pepper, basil and the rìgani.
- Toss to mix, cover and set aside.
- Drain beets and when cool enough to handle, remove the skins with a small paring knife.
- While beets are still warm cut lengthwise into quarters or into 1 1/2 inch julienne (matchsticks).
- Combine with half the olive oil and half the remaining lemon juice and salt and pepper in a non reactive bowl and toss to coat.
- Serve tavérna-style: arrange beets on a platter or shallow bowl.
- Sprinkle with the remaining olive oil and lemon juice and a generous amount of salt and pepper and scatter the onion over the beets.
- Serve warm or at room temperature.