Beet Salad

Beet Salad

Whether you choose to boil or roast your beets, they will take about one to one and a half hours to become fork tender depending on their size. I boiled my two large beets whole, with the skins on, for one and a half hours.

A trick to peeling them without staining your hands is to peel them under running water or remove skins while the beets are immersed in water. The skins will come right off and your hands won’t stain.

You will need:

2 large beets, boiled, peeled and cubed into bite sized pieces

Half a small onion, thinly sliced ( I used sweet Vidalia)

3 tbsps olive oil

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

Half a tsp salt, or to taste

Some fresh cracked pepper, to taste

1/2 tsp sugar, or to taste

Mix all together and refrigerate.

The longer it sits the better it tastes as the vinegar has a chance to soak into the beets.