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Beets and Onions Vinaigrette Recipe - Cooking Index

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Beets and Onions Vinaigrette

Serves: 3 people

Recipe Ingredients

3 tablespoons 45mlBeets - or... (medium)
6 tablespoons 90ml-beets (small)
2 cups 474mlWater
2 cups 125g / 4.4ozOnions - sliced thinly (medium)
2 tablespoons 30mlEden ume plum vinegar
1/4 cup 59mlEden brown rice vinegar
1/2 cup 118mlEden 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

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