Recipes from Ellie Markovitch
4 medium Beets, peeled and thinly sliced
2 Tbl Olive Oil, to drizzle over the beets
1 1/2 Tbl Red Wine Vinegar
1/4 tsp Salt
Combine all ingredients in a bowl. Set aside.
When ready to serve, top with Brazilian Vinaigrette (see below)
Optional: top with shaved Parmesan Cheese
4 Tomatoes, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
2 green bell peppers, cored, seeded, and finely chopped
1 medium Onion, finely chopped
1 Tbl Olive Oil
2 Tbl Vinegar
Cheiro Verde: “Green smell”: scallion and parsley finely chopped
Salt and Pepper to taste
Place all ingredients in a medium bowl; stir until well combined.
Season with salt and pepper and let stand at least 20 minutes before serving.