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Quick N Easy Beet Salad

The earthy balance of the beets contrasts with the flavors of seasonal greens. Both should be on the table when serving family and guests.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

  • 1 -2 lb baby beets
  • 2 tablespoons fresh parsley, chopped
  • 2 12 tablespoons white wine vinegar or 2 1/2 tablespoons white vinegar
  • 2 tablespoons vegetable oil
  • salt and pepper, to taste
  • 14 cup walla walla onion, slivered

directions

  • Rinse the beet roots.
  • Place in a pot and cover with water. Boil the beets until tender. Depending upon the size this can take up to an hour and half. Check after 1/2 hour with baby beets.
  • Drain the beets and rinse.
  • Slide the skins off while the beets are still warm. Do this under cool water drizzle in the sink.
  • Allow the beets to cool and then cut the beets into 1/4 inch cubes.
  • Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
  • Prior to serving, taste the salad and adjust the seasoning if desired.
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RECIPE MADE WITH LOVE BY

@Broke Guy
Contributor
@Broke Guy
Contributor
"The earthy balance of the beets contrasts with the flavors of seasonal greens. Both should be on the table when serving family and guests."
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  1. Broke Guy
    The earthy balance of the beets contrasts with the flavors of seasonal greens. Both should be on the table when serving family and guests.
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