The slight bitterness of lamb's lettuce makes it a perfect foil for crimson slices of sweet beet.
ingredients
serves 4
1/2 pound cooked beets, peeled and sliced
3 tablespoons red wine vinegar
1 tablespoon virgin olive oil
1 clove garlic, peeled and finely chopped
Freshly ground black pepper
1/2 pound lamb's lettuce, trimmed and washed
method
1. Put the beet in a glass bowl, sprinkle the vinegar on it, cover and leave to stand for 10 minutes. Drain off and discard the vinegar.
2. Combine the oil and garlic in a salad bowl and season with pepper. Mix in the lamb's lettuce and beet, and serve immediately.
Serve with striped Italian bread for colour.
