Organic Beet Salad with Red Onions
Org - GF – SF – V – DF – NF – VG
6-8 Servings
2 pounds (approximately 10 medium-sized) organic red beets, roasted
1 cup organic red onion, sliced
2 teaspoons organic red wine vinegar
2 tablespoons organic sunflower oil
2 teaspoons organic basil, chopped
2 teaspoons organic balsamic vinegar
Pink Himalayan salt to taste
Preheat the oven to 350 degrees. Remove the tops and the roots of the beets. Cut the beets in half. Toss with ½ the sunflower oil. Place on a baking sheet and roast for 35-40 minutes. Once roasted, peel the beets and cut into slices. Mix with red wine vinegar, remaining sunflower oil, balsamic vinegar, and salt. Garnish with chopped organic basil and red onion.