Beets & Onions Vinaigrette Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3 medium: Beets, OR...
6 small: -Beets,
2 cup: Water,
2 medium: Onions, sliced thinly
2 tbsp: EDEN Ume Plum Vinegar,
1/4 cup: EDEN Brown Rice Vinegar,
1/2 cup: EDEN Olive Oil,
1 bunch: Watercress, or more
Directions:
Boil the whole, unpeeled beets in water for 1 hour or until tender.
Drain and cool. Meanwhile, slice the onions into thin crescents.
Boil water and cook onion slices 1 minute, then drain. Place in a
salad bowl. Combine vinegar and oil and pour over onions. Set aside
to marinate. Working with wet hands, peel beets by slipping off their
skin and rinse under cold water. Slice beets and add to onions. Toss
gently and let stand for 30 minutes. Serve on a bed of watercress.
Prep. Time: 15 minutes Cooking Time: 1 hour Yield: 2-3 servings
Annemarie Colbin, The Natural Gourmet
Copyright 1995 Eden Foods, Inc.
Source from luhu.jp
Drain and cool. Meanwhile, slice the onions into thin crescents.
Boil water and cook onion slices 1 minute, then drain. Place in a
salad bowl. Combine vinegar and oil and pour over onions. Set aside
to marinate. Working with wet hands, peel beets by slipping off their
skin and rinse under cold water. Slice beets and add to onions. Toss
gently and let stand for 30 minutes. Serve on a bed of watercress.
Prep. Time: 15 minutes Cooking Time: 1 hour Yield: 2-3 servings
Annemarie Colbin, The Natural Gourmet
Copyright 1995 Eden Foods, Inc.
Source from luhu.jp