Beets and Onions Vinaigrette

1. 1

   Boil the whole, unpeeled beets in water for 1 hour or until tender.

2. 2

   Drain and cool.

3. 3

   Meanwhile, slice the onions into thin crescents.

4. 4

   Boil water and cook onion slices 1 minute, then drain.

5. 5

   Place in a salad bowl.

6. 6

   Combine vinegar and oil and pour over onions.

7. 7

   Set aside to marinate.

8. 8

   Working with wet hands, peel beets by slipping off their skin and rinse under cold water.

9. 9

   Slice beets and add to onions.

10. 10

    Toss gently and let stand for 30 minutes.

11. 11

    Serve on a bed of watercress.

* Per serving · 4 servings · Values may vary.

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