Beet and Onion Salad

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 medium beets, cooked
  • 1 medium onion, sliced tissue-thin
  • 3 whole cloves
  • 1 teaspoon sugar, or more
  • 3 tablespoons cider vinegar, or more
  • ΒΌ cup olive oil
  • Salt and freshly ground black pepper

    Method

    1. Drain and cool the beets, trim them, and slip off the skins with a paring knife. Cut the beets into thin slices and chill them.

    2. Add the onion slices to the beets and toss with the remaining ingredients and seasoning to taste.