Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Beets - or... (medium)

  2. 6 tablespoons 90ml -beets (small)

  3. 2 cups 474ml Water

  4. 2 cups 125g / 4.4oz Onions - sliced thinly (medium)

  5. 2 tablespoons 30ml Eden ume plum vinegar

  6. 1/4 cup 59ml Eden brown rice vinegar

  7. 1/2 cup 118ml Eden olive oil

  8. 1 Watercress - (or more)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Yield: 2-3 servings Annemarie Colbin, The Natural Gourmet


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