Beet and Onion Salad
Servings
4
Cook Time
30
minutes
Servings
4
Cook Time
30
minutes
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
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)