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This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.

Source: Martha Stewart Living Television
Servings

Ingredients

Directions

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How would you rate this recipe?
12
  • Jacinta C
    11 FEB, 2013
    This salad is very good!! all my family loved it including kids and teenagers. It´s sophisticated and healthy
    Reply
  • KrisLady
    6 JUL, 2010
    Why reserve the beet cooking liquid in step 2?
    Reply
  • scrapofnature
    4 MAR, 2008
    I do recommend a drizzle of Umiboshe Plum Vinegar and some well browned sauteed, grilled, or broiled mushrooms (wild or what have you) If you're vegan or just off goat cheese 'cause you broke like me, the Umiboshe gives it a nice salty piquancy to replace it, and the mushrooms give it a nice mouth feel. I skipped the bacon because that's the way I am. You can get fake stuff though.
    Reply
  • scrapofnature
    4 MAR, 2008
    Close to a salad I make, but decomposed. I adore beets, the sweet, strangely musty, sturdy great aunt with whom you recall sitting on the floor to snap beans when you were 7. The beet waits until it crosses someonen n n n n n s mind, content to know that it was once a gracious, humble, debutant, her deepest rubies and carmines bleeding torpor around the plate, giving smoke-serious lentils a woman to smile about, elbow the snide goat cheese and say "That onen n n n n n n n n n n n
    Reply

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