Print Beets And Onions Vinaigrette Recipe
Notes:
Beets And Onions Vinaigrette
Ingredients:
3 Beets 3 Beets OR... Beets
2 Cups Water 2 Cups Water reserved from cooking
2 Onions 2 Onions sliced thinly
2 Tablespoons Vinegar 2 Tablespoons EDEN Ume Plum Vinegar
1/4 Cup Brown Rice 1/4 Cup EDEN Brown Rice Vinegar
1/2 Cup Olive Oil 1/2 Cup EDEN Olive Oil
1 Bunch Watercress 1 Bunch Watercress (or more)
Directions:
1. Boil the whole, unpeeled beets in water for 1 hour or until tender.

2. Drain and cool. Meanwhile, slice the onions into thin crescents.

3. Boil water and cook onion slices 1 minute, then drain.

4. Place in a salad bowl. Combine vinegar and oil and pour over onions.

5. Set aside to marinate. Working with wet hands, peel beets by slipping off their skin and rinse under cold water.

6. Slice beets and add to onions. Toss gently and let stand for 30 minutes.