Publisher Photo
Publisher Photo
I make this recipe often. It dresses up beets with tangy flavor but lets their goodness come through. I prefer to eat mine warm, but my husband likes his cold.—Fred Castellini & Sin Farms, Greg Castellini, Vineland, New Jersey
Recommended: Our Best Beet Recipes
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 5 medium fresh beets, peeled and sliced
  • 1 medium onion, sliced and separated into rings
  • 1/2 cup red wine vinegar
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and place in a bowl; add onion. In a small bowl, combine the vinegar, oil, salt and pepper. Drizzle over beets and toss to coat. Serve immediately or refrigerate and served chilled. Yield: 6 servings.
Originally published as Favorite Beets in Taste of Home August/September 2002, p48

Nutritional Facts

1 each: 94 calories, 7g fat (1g saturated fat), 0 cholesterol, 131mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.

  • 5 medium fresh beets, peeled and sliced
  • 1 medium onion, sliced and separated into rings
  • 1/2 cup red wine vinegar
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain and place in a bowl; add onion. In a small bowl, combine the vinegar, oil, salt and pepper. Drizzle over beets and toss to coat. Serve immediately or refrigerate and served chilled. Yield: 6 servings.
Originally published as Favorite Beets in Taste of Home August/September 2002, p48

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