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!