This was a quick and easy marinated beet salad - cooking was the only lengthy process. Rather than steaming up beets for a side dish, I thought I would make this simple marinade and turn it into a salad. This is also delicious on top of a garden salad.
In this dish I used 3 medium sized beets - but you could certainly increase all the amounts here to have the next day or to serve a crowd. This is best made early in the day and refrigerated 4-6 hours so the flavors develop.
3 medium sized beets, red stocks trimmed off, then wash well leaving the skin on and the beets whole
2 sliced "rounds" of red onion, rinse well in cold water, then slice to 1 1/2 inch pieces
1 Tblsp. Apple Cider Vinegar
3 Tblsp. Extra Virgin Olive Oil
2 Tblsp. reserved beet water
salt to taste.
Add the clean beets to a pot and cover well with water. Bring to a boil, then turn down to medium, lid cracked slightly. Cook 45 min. or longer until tender. Reserve 2 Tblsp. of the beet water and place into a bowl. Once the beets have cooled, take off the peels, and cut into even sized chunks.
Rinse the red onion well under cold water, then slice into 1 1/2 inch slices. Add the beets and onions to a bowl.
In the bowl with the beet water, add the EVOO, Apple Cider vinegar and salt whisking well. Pour over the beets and red onion mixing well.
Refrigerate 4-6 hours before serving as a side dish or on top of a garden salad. After this post a new VEGAN POTATO SALAD THAT IS YUMMY!