This salad is testimony to just how good beets can be. If you have made my Cucumber Salad, you already know that I like to serve it with this salad. They are meant for each other.
1-1/2 pounds red beets, trimmed of greens and washed (about 5 medium-large)
1 cup thinly sliced white onion (1 large)
1/2 cup red wine vinegar
1/3 cup flavorless vegetable oil
1 tablespoon sugar
1 teaspoon drained prepared horseradish
1/4 teaspoon coarse kosher salt
Bring a large pot of water to a boil over medium-high heat, add the beets, and simmer until fork-tender (30-40 minutes, depending on the size). Drain, let cool, peel and cut into this slices. Put the slices in a glass serving bowl.
Add the remaining ingredients to the beets and toss gently to combine. Cover with plastic wrap and chill.
Toss the salad again just before serving.
Makes six to eight servings.
Healthy tip: Beautiful and delicious, this salad is a good source of potassium and important antioxidants. Summer markets are bursting with beets in a variety of colors that can’t be beat.