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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a simple but elegant dish of beets tossed with a tangy garlic vinaigrette dressing. I use more than the two cloves of garlic that the recipe originally calls for... but that is because I LOVE garlic :). Ingredients:
6 medium beets |
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
2 garlic cloves, crushed (i use more) |
salt |
Directions:
1. Wash the beets; boil until tender, about 45 minutes (or 20 minutes in a pressure cooker).
2. Remove the skins by running cold water over the boiled beets; slip off the beet skins.
3. Slice the beets and toss with the olive oil, vinegar, garlic and salt.
4. That will keep the vampires away for at least a night ;).
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