Harvest Beet And Onion Salad

By á-174942

Ingredients

• 3 medium fresh red beets
• 3 medium fresh orange-gold beets
• 1 cup chopped Walla Walla, Vidalia, or other sweet onions
• 1/2 cup chopped fresh chives
• 1/4 teaspoon chopped garlic
• 2/3 cup chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh lemon mint
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 2 tablespoons white wine vinegar
• 1/4 cup extra-virgin olive oil

Details

Servings 5

Preparation

Step 1

In a medium stockpot, bring 2 quarts water to a boil. Trim all but 2 inches of stalk from the beets, then drop the beets into the water. Simmer over medium-high heat 30 to 45 minutes, or until tender.

Remove the beets from the pot and allow them to cool. Remove the skins from the beets, cut off the remaining stalks, and cut the beets into 3/4-inch cubes.

Place the beets, onions, chives, garlic, parsley, and lemon mint in a medium bowl and toss. Add the salt, pepper, vinegar, and oil, then toss again until all of the ingredients are coated.

Cover and refrigerate 2 hours. Remove the salad from the refrigerator, and allow it to sit uncovered 15 minutes before serving.

This recipe yields 5 cups; 6 to 8 servings.