HealthNotes

Beet Salad

Ingredients

• 4 large beets, fresh

• 1 medium red onion

• 2 Tbs vegetable oil

• 1 Tbs cider vinegar

• 1/2 tsp salt (sea salt if on a corn-free diet*)

• 1/2 tsp pepper

Ruby red and tart, this salad goes well with rustic grilled poultry; or serve it on top of a mixed green salad.

Directions

• Scrub beets to remove any dirt or soil. (Do not peel, as the peel slides off easily after cooking).
• Place beets and enough water to cover them in a medium-sized saucepan. Cover, and bring to a boil. Reduce heat to medium and cook for 45 minutes, until beets are tender, but not mushy.
• Drain and rinse with cold water. Hold each beet under cold running water and slip the skin off. Slice crosswise into 1/4-inch (1/2cm) slices, and place in a shallow bowl.
• Slice onions into rings. Add to beets.
• Mix oil, vinegar, salt and pepper in a small bowl and pour over beets and onions. Gently mix to combine.
• Chill for several hours before serving.