Beet Salad ala Yum

By Peonys

A winning and simple recipe for beets.

Ingredients

• 6 medium sized beets, tops removed
• 1 teaspoon chopped fresh oregano leaves for 1/2 teaspoon dried
• 2 Tablespoons red wine vinegar
• 1 clove garlic, chopped
• 2 Tablespoons olive oil

Details

Servings 4

Preparation

Step 1

Trim each beets to remove any roots and the tougher skin on top and bottom.

Place in a pot and cover with cold water.

Bring to a boil and cook until the beets are tender when pierced with a knife, about 20 mintues.

Drain and set aside to cool slightly.

Peel the beets while they are still warm to the touch, and cut into 1/4 inch thick slices.

Toss with the oregano, vinegar, garlic and olive oil.

Serve at room temperature.

You can also saute the beet greens, chop them up and add them to the salad.

You can substitute balsamic vinegar for the red wine vinegar and add 1/2 cup thinly sliced red onions, 1 tabelspoon finely grated orange zest, 2 teaspoons of chopped fresh chives, and 2 teaspoons chopped fresh parsley leaves to this basic recipe.