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Ingredients
| beets: 4 whole beets |
| onions - red: 1/2 onion (thinly sliced) |
| lemons: 1/2 (juice of) |
| olive oil: 1 Tbl |
| parsley: 2 Tbl (fresh//minced) |
Cuban Beet Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference - roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.
- Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.
- Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.
- Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.
- Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.