Beet Salad
Instructions
Slice greens from one bunch of 3 or 4 beets (I make another salad with the greens.), or use trimmed beets. Scrub beets well with a vegetable brush and water, but dont peel.
Put in a pot with plenty of water, bring to a boil, and simmer 30 to 45 minutes, or until just easily pierced with a fork or knife tip. Drain (if you save some of the bright red water, it adds great flavor to soups.)
Meanwhile, finely dice one small yellow, white or red onion. Make a dressing of cup extra virgin olive oil, 2 T (tablespoons) red wine vinegar (cider vinegar will do if necessary), 2 T lemon juice (at least partly fresh), t (teaspoon) kosher or other salt, and a few grinds of black pepper.
Let beets cool enough to handle gingerlythey must still be warm when you dress them. Wear rubber gloves if you dont want dyed hands. The skins will come off easily. Cut off the ends and slice thinly (for ease, cut in half and then slice flat side down).
Put beets, diced onions and dressing in a pretty bowl. Refrigerate, but take out a little early so it wont be icy cold. Taste and correct for salt.
