This is an easy to prepare recipe, quite inexpensive and most of the work can be done ahead of time. A delicious appetizer, best served cold.
Note: We always suggest fresh ingredients and fresh beets are quite inexpensive, but it takes a bit of time to boil them. As an alternative, we recommend the packaged ones, in plastic bags which are cooked and peeled as they make preparation of this dish quite easy and can also be available for an emergency appetizer for guests.
- 6 medium-sized fresh beets or 1 bag of ready-cooked beets.
- 2 small white onions, thinly sliced (round circles)
- 1/2 cup Olive Oil
- Red-Wine Vinegar (about 2 teaspoons)
- Chopped parsley
- Salt and Pepper to taste
Fresh Beets: Cut the top and a bit of the bottom, rinse and cook in a large pot with water. Beets should be covered with about 2 inches of water. Cover and boil for about 30-40 minutes until tender. You can insert a pointy knife into the beets to check tenderness. When ready, rinse under cold water. You can also leave them in the fridge, to be used at a later time.
Salad preparation: Slice the beets thinly into a mixing bowl. Add the thinly sliced onions with the olive oil and vinegar. Season with salt and pepper and gently turn the beets and onions so that they get coated with the dressing. Served with a sprinkle of chopped parsley or just simply garnish with few parsley leaves.
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