Beets and Onions Vinaigrette

Title:
Beets and Onions Vinaigrette

Yield:
3 Servings

Categories:
Sauces,
Dressings




Ingredients:





     3 md Beets; OR...


     6 sm -Beets


     2 c  Water


     2 md Onions; sliced thinly


     2 tb EDEN Ume Plum Vinegar


   1/4 c  EDEN Brown Rice Vinegar


   1/2 c  EDEN Olive Oil


     1 bn Watercress (or more)






 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.


 


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip