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Epicurious

Beet Salad

Beets are a highly underused vegetable in the United States. In Europe you can buy whole cooked beets in any grocery store, but since here you have to buy them raw and cook them, I opt for canned beets to make this simple salad.

Recipe information

  • Yield

    serves 10 to 12

Ingredients

3 (15-ounce) cans sliced beets
1/2 small onion
1 tablespoon sugar
2 tablespoons white wine vinegar

Preparation

  1. Step 1

    Drain the beets. Peel the onion and cut into 1/8-inch-thick slices.

    Step 2

    Combine the sugar and white wine vinegar in a bowl and let stand for 5 minutes, or until the sugar is dissolved. Add the beets and onions and toss until completely coated. Cover with plastic wrap and refrigerate until ready to serve.

College Cooking
TagsSaladBeetRoot VegetableVegetableOnionStarterSideDinnerNut FreeGluten FreeVegetarianEasyQuickWeeknight Meals30 Minutes or LessNo-CookCookbooks
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