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Cajun and Creole   -   Warm Beet Salad   adapted from Prudhomme Family Cookbook

  • 2 1/2 Pounds Beets -- trimmed, not peeled
  • Water -- to cover beets
  • 1/3 Cup Sugar
  • 1/3 Cup White Vinegar
  • 1 Tablespoon Olive Oil
  • 1 Large Onion -- separated into rings
  • 1 3/4 Teaspoons Salt
  • 1/4 Teaspoon Black Pepper
Directions place beets and water into large pan and bring to a boil. Place lid on askew, reduce heat if necessary and boil for 30 minutes. remove from heat, drain and let sit in cool tap water until cool enough to handle. Then peel and slice into 1/4 inch slices. In small skillet, combine sugar, vinegar and oil. place over high heat and cook for 2 minutes. stirring constantly. add remaining ingredients, cook until onions are tender but with some firmness left about 4 minutes. stirring frequently. pour mixture over beets and serve.
Serves 4
Time to Make 0:00

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