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Beet and Onion Salad

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“I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Trim stems from beets leaving 1/4 inch stem attached.
  2. Place beets in pan with enough water to cover.
  3. Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
  4. Drain and cool. peel and slice in 1/4 inch slices.
  5. Arrange beets on a platter.
  6. Top with onions and sprinkle with garlic.
  7. Sprinkle with salt and pepper.
  8. Mix vinegar and oil and pour over beets.
  9. Refrigerate until well chilled.

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