Beet and Onion Salad

Marlitt's Note:

I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 lbs small beets
• 2 large onions (thinly sliced )
• 2 garlic cloves (minced )
• salt and pepper (to taste )
• 1/2 cup olive oil
• 1/2 cup red wine vinegar

Directions:

1. Trim stems from beets leaving 1/4 inch stem attached.
2. Place beets in pan with enough water to cover.
3. Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
4. Drain and cool. peel and slice in 1/4 inch slices.
5. Arrange beets on a platter.
6. Top with onions and sprinkle with garlic.
7. Sprinkle with salt and pepper.
8. Mix vinegar and oil and pour over beets.
9. Refrigerate until well chilled.

Reviews

[*Parsley*]

I used fresh red beets for this. It's a very simple side salad. I made this as written and I thought it was very good, but I could have gone for some chopped fresh herbs over tip for some extra flavor. Maybe also some crumbled feta? Thanx for sharing!

[evelyn/athens]

Made 1/2 this amount because we were having another salad, too. This is the basic way we serve beets in Greece (along with their sauteed or boiled greens), and I think it is simply delicious.

[Mom2Rose]

ZWT4: Made this for my hubby and guests (I am not a beet lover) and it was declared 5 stars by all - no leftovers!!