Beet and Onion Salad
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 2 lbs small beets
- 2 large onions thinly sliced
- 2 garlic cloves minced
- salt and pepper to taste
- 1/2 cup EVOO
- 1/2 cup red wine vinegar
Ingredients
|
Instructions
- Trim stems from beets leaving 1/4 inch stem attached.
- Place beets in pan with enough water to cover.
- Boil, cover, reduce heat and simmer until tender about 25 minutes. Drain and cool. peel and slice in 1/4 inch slices.
- Arrange beets on a platter, top with onions and sprinkle with garlic.
- Sprinkle with salt and pepper. Mix vinegar and oil and pour over beets.
- Refrigerate until well chilled, serve.
Recipe Notes
Adapted from Whole Food Republic (www.wholefoodrepublic.com)