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Greek   -   Beet And Onion Salad   adapted from Greek Cooking for the Gods

  • 2 Pounds Small Beets
  • 2 Large Onion -- thinly sliced
  • 2 Cloves Garlic -- minced
  • Salt And Pepper -- to taste
  • 1/2 Cup Olive Oil
  • 1/2 Cup Red Wine Vinegar
Directions trim stems from beets leaving 1/4 inch stem attached. place beets in pan with enough water to cover. boil , cover, reduce heat and simmer until tender about 25 minutes. Drain and cool. peel and slice in 1/4 in slices. arrange beets on a platter. top with onions and sprinkle with garlic. sprinkle with salt and pepper. mix vinegar and oil and pour over beets. refrigerate until well chilled
Serves 6
Time to Make 0:00

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