Beets and Onions Vinaigrette

Recipe Ingredients

3 tablespoons	45ml	Beets - or... (medium)
6 tablespoons	90ml	-beets (small)
2 cups	474ml	Water
2 cups	125g / 4.4oz	Onions - sliced thinly (medium)
2 tablespoons	30ml	Eden ume plum vinegar
1/4 cup	59ml	Eden brown rice vinegar
1/2 cup	118ml	Eden olive oil
1		Watercress - (or more)

Recipe Instructions

Boil the whole, unpeeled beets in water for 1 hour or until tender. Drain and cool. Meanwhile, slice the onions into thin crescents. Boil water and cook onion slices 1 minute, then drain. Place in a salad bowl. Combine vinegar and oil and pour over onions. Set aside to marinate. Working with wet hands, peel beets by slipping off their skin and rinse under cold water. Slice beets and add to onions. Toss gently and let stand for 30 minutes. Serve on a bed of watercress.

Yield: 2-3 servings

Annemarie Colbin, The Natural Gourmet

Source:
DEAN FEARING SHOW #HE1A02

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.