Beet Salad With Red Onions Recipe
Summary
Ingredients
| Beets | 2 Pound | |
| 1/4 large red onion, sliced lengthwise | ||
| Red wine vinegar | 2 Tablespoon | |
| 2 tablespoons acceptable vegetable oil | ||
| Light soy sauce | 2 Tablespoon | |
| Grated ginger | 2 Teaspoon | |
| Orange rind | 1 Teaspoon, grated | |
| Ground black pepper | 1/4 Teaspoon | |
Directions
Trim leaves off beets, leaving 1-inch tops; do not cut off root end.
Rinse thoroughly but do not peel.
Place beets in saucepan.
Cover with water and cook over meduim-high heat 30 minutes, or until knife pierces beet easily.
Drop beets into cold water and slip off skins.
Cut into thin slices.
Combine beets and onion in a bowl.
Set aside.
Place remaining ingredients in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Pour over beets and onion, tossing lightly to coat.
Cover and refrigerate at least 1 hour before serving.
Rinse thoroughly but do not peel.
Place beets in saucepan.
Cover with water and cook over meduim-high heat 30 minutes, or until knife pierces beet easily.
Drop beets into cold water and slip off skins.
Cut into thin slices.
Combine beets and onion in a bowl.
Set aside.
Place remaining ingredients in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Pour over beets and onion, tossing lightly to coat.
Cover and refrigerate at least 1 hour before serving.
Chef
