Sweet Beet Salad
Ingredients
1-1/2 pounds of beets (about 4 medium beets)
Cooking Instructions
Boil the beets whole in a large pot full of water until they can be pierced easily with a knife.
This may take up to 1 hour depending on the size of your beets.
Drain the beets in a colander and refrigerate until cool enough to handle.
When cool, peel the beets using a vegetable peeler.
Chop into bite-sized pieces and place in a large mixing bowl along with the yellow bell pepper, onion, and parsley.
In a small bowl, whisk together the red wine vinegar, sugar, oil, salt, and pepper to taste.
Pour the viniagrette over the beets and toss to coat thoroughly.
Season to taste with more salt, if necessary, and serve.
Makes 4 servings
>>Back to Sweet Beet Salad Main Page
|