Harvest Beet And Onion Salad Recipe - Cooking Index
Harvest Beet And Onion Salad Recipe - Cooking Index
Beets that blush with hues of red and orange combine to resemble an afternoon sunset in August. However, the colors can continue to offer beauty to the table throughout the fall and into winter, since beets do store well under proper conditions. Although this recipe calls for chilling the salad before serving, you can also enjoy it when the beets are still slightly warm.
Courses: Salads| 3 | Fresh red beets (medium) | |
| 3 | Fresh orange-gold beets (medium) | |
| 1 cup | 146g / 5.1oz | Chopped Walla Walla, Vidalia, or |
| Other sweet onions | ||
| 1/2 cup | 73g / 2.6oz | Chopped fresh chives |
| 1/4 teaspoon | 1.3ml | Chopped garlic |
| 2/3 cup | 26g / 0.9oz | Chopped fresh flat-leaf parsley |
| 1 teaspoon | 5ml | Chopped fresh lemon mint |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 2 tablespoons | 30ml | White wine vinegar |
| 1/4 cup | 59ml | Extra-virgin olive oil |
In a medium stockpot, bring 2 quarts water to a boil. Trim all but 2 inches of stalk from the beets, then drop the beets into the water. Simmer over medium-high heat 30 to 45 minutes, or until tender.
Remove the beets from the pot and allow them to cool. Remove the skins from the beets, cut off the remaining stalks, and cut the beets into 3/4-inch cubes.
Place the beets, onions, chives, garlic, parsley, and lemon mint in a medium bowl and toss. Add the salt, pepper, vinegar, and oil, then toss again until all of the ingredients are coated.
Cover and refrigerate 2 hours. Remove the salad from the refrigerator, and allow it to sit uncovered 15 minutes before serving.
This recipe yields 5 cups; 6 to 8 servings.
Source:
Cookbook Digest, Sep/Oct, 1999
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