Beets are wonderful in when used to make warm salads such as this one, and they are always a great way to perk up meals with their deep color and sweet, earthy taste. Here the beets are boiled until tender and then peeled and diced before sauteing with shallot and diced cooked caroots, with Worcestershire as the seasoning. Fresh mint is a bright garnish. Serve as part of a vegetarian spread or as an accompaniment to pork or chicken.
- 4 beets
- 2 large carrots
- olive oil
- 1 shallots
- 2 tablespoons worchestershire
- ground black pepper
- Boil unpeeled beets in boiling, salted water until knife tender.
- Drain well and let cool slightly.
- Peel and dice coarsely.
- Cook peeled carrots until knife tender.
- When done, cut into large cubes.
- Heat a little olive oil in a skillet and sauté shallot sliced lengthwise.
- Add Worcestershire and sauté the beets and carrots briefly.
- Season with salt and freshly ground black pepper.
- Remove from heat and stir in mint leaves, to taste. Serve hot.