Beets with Onions and Vinegar

When I was a child, I really really hated beets. There was nothing worse than a dinner of liver and onions with beets on the side. However, that was because I had never tasted beets and vinegar. I think if you add vinegar to any food I'm eating, I'll be happy. These days, I enjoy my beets in salad form. I've heard they're extremely good for you.

Ingredients:

3 beets, boiled until tender, with the outer "jackets" and green part removed

1 small, sweet onion

Olive oil

Vinegar

Salt and pepper to taste

Instructions:

Beets give the impression of being one of those high maintenance foods to prepare, but they're really not. If you're using fresh beets (the best kind), cut away the stems and beet greens. Take the beets and give them a scrubbing/rinse in the sink. Add the beets to a pot of water and set on medium-high heat. Bring the beet water to a boil and then let the beets boil away for maybe a half an hour.

(Note: if you have a lot of leisure time to spare, you can actually simmer the beets slowly. I think that boiling does actually destroy the nutrients in a lot of foods, so if you can, cook them on lower heat for longer. It does take a long time, though).

When the beets are soft enough to be easily pierced with a fork, remove them from the heat and run them under cold water to cool. Once they're cool enough to handle, peel away the outer skin (I affectionately refer to this as the "purple jacket"). Cut each beet in half longways and then slice each half. Place beet slices in a bowl.

Slice up your onion into thin ringlets. You can also dice the onion, but I prefer my beet salad with onion rings. Add a splash of red wine vinegar and olive oil. Season with salt and pepper. Stir up all ingredients. Cover the bowl or store in a container and set in the fridge to marinate/chill for several hours.

Serve cold, as a side with nice roast and some mashed potatoes, or maybe pork chops. Tangy and good!

Submitted by:

Dina Giolitto
http://wordfeeder.com

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