Inlagda Rodbetor

A simple-to-make salad, Inlagda Rodbetor (in-lahd rerd-beer-tohr) should ideally be made with freshly cooked beetroots for the best flavour. The pickle may be kept in the refrigerator in a covered container for up to one week.

1 lb. medium-sized beetroots, cooked, drained, skinned and cut into J-inch slices

4 fl. oz. red wine vinegar

2 fl. oz. water

1 tablespoon chopped fresh dill or

1 teaspoon dried dill

2 tablespoons sugar

½ teaspoon salt

1 small onion, thinly sliced and pushed out into rings

Place the beetroot slices in a deep serving bowl.

In a small bowl, mix together the vinegar, water, dill, sugar, salt and onion. Pour the mixture over the beetroots in the bowl and place it in the refrigerator to chill for 2 hours or until it is very cold.

Remove the bowl from the refrigerator and serve immediately.

Insalata d’Arancia e Limone

This colourful salad makes a refreshing accompaniment to roast chicken. Alternatively, Insalata d’Arancia e Limone (in- sah-lah-tah dah-rahn-see-ah ee lee-moh-nee) may be served as a first course.

1 crisp lettuce, outer leaves removed and washed

2 oranges, peeled, pith removed and separated into segments

1 large tomato, thinly sliced juice of

½ lemon

1 tablespoon vegetable oil

1 teaspoon chopped fresh chives

½ teaspoon salt

½ teaspoon white pepper

Shred the lettuce and place it on a flat serving dish.

Place the orange segments and tomato slices in a medium-sized mixing bowl.

In a screw-top jar, combine the lemon juice, oil, chives, salt and pepper and shake well to blend.

Pour the dressing over the fruit and toss well to blend. Arrange the mixture on the lettuce and chill in the refrigerator for 15 minutes before serving.

Insalata di Finocchio, Cicoria e Pomodoro, A crisp Italian salad, Insalata di Finocchio, Cicoria e Pomodoro (in-sah-lah-tah dee feen-oh-kee-oh chee-koh-ree-ah ee poh-moh-dohroh) makes an excellent first course or accompaniment to roast meat.


1 head of fennel, washed and trimmed

1 head of chicory , washed and outer leaves removed

4 tomatoes, thinly sliced

4 tablespoons olive oil

2 tablespoons white wine vinegar

1 garlic clove, crushed

½ teaspoon salt

½ teaspoon black pepper

Thinly slice the fennel and chicory and place them in a medium-sized serving dish. Add the tomatoes.

In a screw-top jar, combine the oil, vinegar, garlic, salt and pepper. Shake well and pour the dressing over the fennel, chicory and tomatoes. Toss well and place the dish in the refrigerator.

Chill for 30 minutes before serving.

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