Beet Salad

In the last month, I have made different variations of this salad maybe 5 times. It is very easy and soo delicious. It is great addition to any dinner party. Goes great with meat and rice...

It is also very good for you. They say the more colorful the vegetable is the better it is for you. No lack of color in this one for sure...

Ingredients:

2 medium size beets

1/2 lemon's juice

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 clove of garlic (mashed)

small bunch of parsley (chopped)

Salt to taste

For a different variation;

- an orange

- hand full of pitted kalamata olives

First thing you do is to put your gloves on.... This is the most important step, otherwise your hands will be red red red, that will not come out for a while...

Then you skin the beets and cut them into pieces like in the picture. The you put the beets in a pot with nothing else, no water or salt. Cook the beets in low heat for 15 minutes. Then let them cool off.

Add the lemon juice, vinegar, olive oil, salt, and garlic and mix it up. Then you can pretty much put this in the refrigerator until you serve it. You can definitely make this dish the day before. I think its is even better if you cook it the day before.

Before you serve it, add the chopped parsley...

The picture below is the version with an orange, chopped black olives, and less parsley than usual.

I think it very very good just with the parsley but you can make it fancier with the orange for sure...

Enjoy...