Recipe courtesy of Robert Irvine
Beet Root Salad
Total:
1 hr 5 min
Active:
5 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 5 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 cups canned sliced beets, drained
  • 1 red onion, sliced julienne
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup red wine vinegar
  • 1/4 salad or grapeseed oil
  • Salt and pepper

Directions

Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl.

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