The first time ever I tasted a beet, I was well into my twenties. My mother doesn't like them and never made them when I was growing up so I was sure that I, too, would find them repulsive. I wouldn't say that I fell in love with them right away but once I tried this recipe, I started to understand why many people eat them. The assertive flavor of the red wine vinegar matches well with the beets and a small amount of sugar boosts their natural sweetness. This is a great salad to serve at parties or fancy dinners because, even if your guests aren't all beet lovers, it is surely one of the prettiest salads you will ever have on your table.
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1-1/2 pounds of beets (about 4 medium beets)
1/2 of a yellow bell pepper
1/4 of a red or other sweet onion
1/4 cup italian parsley, coarsely chopped
1/4 cup red wine vinegar
1 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt

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



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elliemay's blog

Beets stain very easily so take care when using them for any dish. If you are serving this salad at a party, you may want to use gloves when you handle the beets to avoid having red hands later on.

This salad holds up well in the refrigerator for several days. The flavors intensify overnight. The beets will turn the peppers and onions red within a few hours, though, so, if you want this salad to be served in its most attractive state, assemble the ingredients just before serving.

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