Red Onion and Beet Salad
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 beets (medium to large)
  • 1 cup of thinly sliced red onions
  • 2 tbsp of apple cider vinegar
  • 1 tsp of sea salt
Instructions
  1. Preheat oven to 400 degrees fahrenheit.
  2. Chop off beet greens leaving about 1 inch attached to root.
  3. Wash dirt off beets, then wrap them in foil individually.
  4. Line a baking sheet with foil, in case juice leeks from foil wrapped beets
  5. 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.
  6. Let beets cool enough so you can handle them. With a paper towel, wipe off the skin.Then chop them.
  7. Thinly slice red onions.
  8. Then, mix red onions, beets, apple cider vinegar, and sea salt in a large bowl and serve.
Notes
You might want to make this ahead, so it can cool in the refrigerator. I prefer my beets and my salads cold.
Nutrition Information
Serving size: 2-4
Recipe by Healing and Eating at https://www.healingandeating.com/2014/08/red-onion-beet-salad.html