This delightful salad showcases beets in all its natural glory! Can be made with frozen cooked beets as well. Adapted from Gluten Free Goes Gourmet, by Vicky Pearl.
Preparation time10 minutes
Cooking time2 hours
Ingredients:10 beets, peeled and diced 1 red onion, diced 1/2 cup liquid from cooked beets or water Dressing: 1/4 cup sugar 1/3 cup light balsamic vinegar or freshly squeezed lemon juice 1/4 cup oil 2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper
Kedem Light Balsamic Vinagar, 12.7 Oz Bottle (Case of 12)
Wholesome Sweeteners Gluten Free Organic Cane Sugar, 16 Oz (12 Pack)
Hain Iodized Sea Salt, 26 oz. (Pack of 24)
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Place beets in a 8 - 10 quart pot and cover with water. Bring to a rolling boil over high heat. Cook on rolling boil until beets are tender enough to pierce with a fork - 1 to 2 hours.
Remove beets from water and cool slightly. Dice cooked beets. Beets can be frozen at this point.
Reserve 1/2 cup of cooking water and combine with rest of dressing ingredients.
Place beets into a serving bowl. Add diced red onion.
Pour dressing ingredients over beets. Toss gently until well combined.
For best results, refrigerate overnight. Bring to room temperature before serving.