Beet Salad Recipe !

Okay, okay I can hear all the moans and groans! Beets? Yes beets! My Mother doesn't really like to cook. As a youngster beets were boiled and put on the table naked. This is probably why I learned to cook lol! But she has other talents! She can bring dead plants back to life, embroider beautifully and in her day was quite the seamstress. So if you like beets, or are willing to give them a try, here's a healthy, delicious and pretty salad you can make in minutes! I don't measure, otherwise it would take forever and I'd never put this recipe up!

Beets cut in slices about 1/4" thick.*
Red or white onion sliced very thin.
Chopped fresh italian parsley.
Extra virgin olive oil.
Balsamic or raspberry vinegar.
Herb-Ox powdered (salted) chicken broth or regular salt and pepper to taste. (The Herb-Ox gives it a nice depth of flavor. Don't add water, just use it as a seasoning!)



Put the beets in a bowl with the onions, parsley, salt and pepper. Drizzle with olive oil and mix well. Then sprinkle with your preferred vinegar and mix. Always do this last, as it is the olive oil that will help your ingredients to adhere to the beets. Serve in a bowl or place on a bed of greens. Quick & easy!

*Use canned (drained) or cooked fresh beets; preferably small ones. If they're small enough you can just quarter them and not cut them into slices. If you use large beets cut them in half before slicing.