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Craig Claiborne

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

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.

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