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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe for a cookbook Greek Cooking for the Gods . I'm a beet lover and really enjoy this. The time does not include the chill time. Ingredients:
2 lbs small beets |
2 large onions (thinly sliced ) |
2 garlic cloves (minced ) |
salt and pepper (to taste ) |
1/2 cup olive oil |
1/2 cup red wine vinegar |
Directions:
1. Trim stems from beets leaving 1/4 inch stem attached.
2. Place beets in pan with enough water to cover.
3. Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
4. Drain and cool. peel and slice in 1/4 inch slices.
5. Arrange beets on a platter.
6. Top with onions and sprinkle with garlic.
7. Sprinkle with salt and pepper.
8. Mix vinegar and oil and pour over beets.
9. Refrigerate until well chilled.
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