2 lb beets
1 salt
1/2 each spanish onion, diced
4 each tomatoes, skinned, seeded & - diced
2 each garlic cloves, chopped
4 tbsp italian parsley, chopped
4 tbsp cilantro, chopped
4 medium potatoes, boiled
DRESSING
2 tbsp vinegar
8 tbsp olive oil
1 salt & pepper
1 hot red pepper
GARNISH
1 black olives
Directions
Cut off ends of beets. Wash well & cook in boiling salted water until
tender. Drain & remove skins under running cold water. Dice. Mix
together the dressing ingredients. Combine beets in a salad bowl with
the onion, tomato, garlic cilantro & parsley. Pour over half the
dressing, toss gently & chill for 30 minutes. Slice the potatoes,
place in a shallow bowl & toss with remaining dressing. Chill. When
ready to assemble, arrange beets, tomato & onion in the centre of a
shallow bowl & arrange potatoes in a ring around them. Garnish with
olives.
Servings: 4 servings
Beet Appetizer Salad Recipe brought to you by Recipe Ideas
Categories: Appetizer; Salad; Vegetable
The History of Recipes
Academics have tracked the existance of recipes back into history, in truth as far back into recorded history as early Egypt, and maybe further still. In practice though, sadly, these ancient cook books were just simple hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe found, according to academics are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During Roman times around 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the East, including coriander, parsley, and basil. These new culinary innovations prompted a torrent in recipe manuscripts, some of which are kept safe in private libraries. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Beet Appetizer Salad recipe.
