Beet Salad with Red Onions
Org - GF – SF – V – DF – NF – VG
6-8 Servings
2 pounds organic roasted red beets, medium-size
1 cup organic red onion
2 tsp organic red wine vinegar
2 tsp organic safflower oil or olive oil
2 tsp organic basil
2 tsp organic balsamic vinegar
½ Himalayan Salt
Roast the Beets
Preheat the oven to 350 degrees. Remove the tops and roots of the beets, and then cut them in half. Place the cut beets on the baking sheet and toss with the safflower oil. Roast for 35 to 40 minutes.
Then peel the beets, cut in slices, and mix with red wine vinegar, oil, balsamic vinegar, and salt.
For garnishing, mix with organic basil and red onion.