This is a classic beet salad. If you like beets, you're going to really enjoy this. My personal preference is to boil the beets as little as possible That way they still have a crunch to them but aren't as hard as raw beets. I think raw beets are perfectly delicious, and I don't like them soft, so I boil them just enough to soften the edges. I'd recommend starting with about an 1/8th of a teaspoon of cayenne, and then add the other 1/8th if you want more kick.
- 1 pound beets, skinned
- 1 small onion, peeled and chopped or 4 green onions, chopped
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley
- Bring water to a boil in a medium sized pot.
- Cut the beats into quarters or eighths and boil until just soft enough to chop (probably 2-4 minutes)
- Chop the beets into half inch pieces and place in a bowl.
- Add the onion(s), olive oil, lemon juice, and cayenne pepper.
- Season liberally with salt and freshly ground black pepper to taste and mix well.
- Turn into a dish and sprinkle the parsley over the top.
|Amount Per Serving||%DV|
|Serving Size 110g|
|Recipe makes 4 servings|
|Calories from Fat 121||76%|
|Total Fat 13.67g||17%|
|Saturated Fat 1.9g||8%|
|Trans Fat 0.0g|
|Total Carbs 9.18g||2%|
|Dietary Fiber 2.5g||8%|