Red Onion and Beet Salad
Prep time:
Cook time:
Total time:
- 4 beets (medium to large)
- 1 cup of thinly sliced red onions
- 2 tbsp of apple cider vinegar
- 1 tsp of sea salt
- Preheat oven to 400 degrees fahrenheit.
- Chop off beet greens leaving about 1 inch attached to root.
- Wash dirt off beets, then wrap them in foil individually.
- Line a baking sheet with foil, in case juice leeks from foil wrapped beets
- Bake at 400 degrees fahrenheit for an hour. Beets are done when they are soft and you can easily slide a knife or fork in.
- Let beets cool enough so you can handle them. With a paper towel, wipe off the skin.Then chop them.
- Thinly slice red onions.
- Then, mix red onions, beets, apple cider vinegar, and sea salt in a large bowl and serve.
You might want to make this ahead, so it can cool in the refrigerator. I prefer my beets and my salads cold.
Recipe by Healing and Eating at https://www.healingandeating.com/2014/08/red-onion-beet-salad.html
3.2.2807