Beet Salad with Raspberry Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from . Cook time is actually chill time. Ingredients:
2 (13 1/4 ounce) cans sliced small beets, drained |
1 sweet onion, thinly sliced |
2 tablespoons olive oil |
2 tablespoons raspberry vinegar |
1 tablespoon balsamic vinegar |
1 clove garlic, minced |
salt & fresh ground pepper |
2 tablespoons chopped fresh chives (optional) |
Directions:
1. Place beets and onion in a large bowl.
2. In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
3. Season with the salt and pepper.
4. Whisk to combine.
5. Pour over the beet mixture and toss well.
6. Sprinkle with the chives (if using).
7. Cover and refrigerate for at least 15 minutes or up to 3 days.
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