My husband and I just LOVE our beets however our kids hate beets thinking they’re bland and have no flavour but only I wish I could get them to east these delicious deep ruby red root vegetables that are chocked full of vitamins and minerals. I am sure as their palate matures they will grow to love these delicious gems like we do!
When purchasing beets I look for the small ones which I consider to be slightly larger than golf balls, why you ask? The smaller they are the more sweetness they hold within them and they are very delicate, soft and tender. They add visual beauty to a buffet style meal, cookout or picnic.
2 pounds of washed and cleaned beets
¼ cup red wine vinegar
¼ to ½ cup vegetable or olive oil
1 large onion thinly sliced
Salt/pepper to taste
1 – 2 tsp dried parsley or ¼ cup fresh finely chopped fresh parsley
1 to 2 tbsp white sugar (optional)
1. Place washed and cleaned beets into a deep stock pot covering them with about an inch of water. Bring the water to a boil and let cook until fork tender which is approximately 30 minutes from boiling and drain.
2. While the beets are still warm rub off the skins gently off the beets; you may want to wear a pair of rubber gloves as your hands will turn a vibrant red colour.
3. Slice or julienne the beets in a bowl.
4. Combine the remainder of the ingredients into a large bowl and toss until well combined. You can add white sugar to the salad which will sweeten the salad bringing out a nice balance of sweet and salty.
5. Refrigerate for a few hours before serving so that the flavours develop. Remove from the refrigerator about an hour before serving as this beet salad is best served at room temperature.
6. Do play around with the salt/pepper, vinegar and oil until you achieve the perfect balance to your taste.