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Ruby red and tart, this salad goes well with rustic grilled poultry; or serve it on top of a mixed green salad.
Ingredients
4 large beets, fresh
1 medium red onion
2 Tbsp (30mL) vegetable oil
1 Tbsp (15mL) cider vinegar
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (1g) pepper
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.
