Boil the whole, unpeeled beets in water for 1 hour or until tender. Drain
and cool. Meanwhile, slice the onions into thin crescents. Boil water
and cook onion slices 1 minute, then drain. Place in a salad bowl.
Combine vinegar and oil and pour over onions. Set aside to marinate.
Working with wet hands, peel beets by slipping off their skin and rinse
under cold water. Slice beets and add to onions. Toss gently and let
stand for 30 minutes. Serve on a bed of watercress.
Prep. Time: 15 minutes
Cooking Time: 1 hour
Yield: 2-3 servings
Annemarie Colbin, The Natural Gourmet
Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!