02 August 2008


Simple Beet Salad

  • Boil the beets in salty water for about 20 minutes (or 30, if the beets are big)
  • Rinse with cold water and slip the skins off
  • Slice the beets
  • Add thinly sliced red onion (red onion and beets go very well together, although once they have been co-habitating awhile, it is a little hard to tell them apart until you bite into them)
  • Add salt, pepper, a bit of fresh thyme, and either red wine vinegar OR rice wine vinegar (or both!) I usually use about a 1/3 of a cup per 4 small beets
  • Let this all sit in the fridge overnight so the beets get a little pickle-y
  • Top with crumbled feta and fresh pepper. 

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