Total Time
Prep 5 mins
Cook 20 mins

A tart and tangy salad from my friend Linda!


  1. Boil beets UNPEELED, and carrots cut into quarters until tender ( when a fork slides easy thr it).
  2. Slice carrots into 1/4 inch rounds.
  3. Peel and slice beets into a small square dice.
  4. Cut onion into a small dice.
  5. In SEPARATE bowl mix vinegar, olive oil, salt and pepper into a vinagrette. Make any adjustments to taste.
  6. Pour over beets, mix well and taste once again to make sure its just right, adjust seasonings as needed.