Beet and Onion Salad

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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.

Part of

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