Spring is peak season for beets! I have seen an increase in beets in the grocery store, including the more rare golden beets. Litsa and I often include beets in our juicing recipes but beets are also good roasted or boiled. Enjoy this simple beet salad as a side dish this spring.
For this beet salad recipe, I don’t have exact measurements. It’s so simple that you can basically just eyeball the ingredients! Sweet and tender beets don’t need a lot of ingredients to make for a great salad. Sometimes simple is just best!
- White Onion, chopped
- Olive Oil
- Red Wine Vinegar
- Sea Salt
- Cut the greens and long root end off the beets. Bring a pot of water to a boil and add the beets. Boil fully submerged for about 25 minutes or until tender.
- Drain the beets and let cool. Peel the skin off the beets when cooled
- Add onion, a dash of olive oil, red wine vinegar and a dash of sea salt. No real measurements, just add to your liking.