Marinated Beet Salad
Per 1⁄3 cup
1 tablespoon rice wine vinegar
2 tablespoons extra-virgin olive oil
1⁄4 teaspoon dried oregano leaves
1⁄4 teaspoon dried basil leaves
1⁄2 teaspoon freshly chopped parsley
1 teaspoon finely chopped shallots
Salt and pepper to taste
1 pound fresh beets, stem end trimmed
1 tablespoon red wine vinegar
6 large romaine lettuce leaves, washed
Boil beets in a small saucepan with red wine vinegar and enough water to cover. Cook until tender, about 30 minutes. Chill, then peel and cut into 1⁄4-inch slices.
In a bowl, combine rice wine vinegar, olive oil, oregano, basil, parsley, and shallots. Season with salt and pepper.
Add beets, and marinate 10–15 minutes. Place lettuce leaves on 6 plates, trimming stem end to fit inside rim. Arrange beets in an overlapping pattern atop lettuce leaves, and drizzle with remaining marinade.