Beet Salad with Raspberry Vinaigrette

A refreshing and vibrant beet salad topped with a delicious raspberry vinaigrette.

Ingredients

2	(13 ¼ ounce) cans sliced small beets, drained
1	sweet onion, thinly sliced
2	tablespoons olive oil
2	tablespoons raspberry vinegar
1	tablespoon balsamic vinegar
1	clove garlic, minced
	salt & fresh ground pepper
2	tablespoons chopped fresh chives (optional)

Instructions

• 1. Begin by placing the sliced small beets and thinly sliced sweet onion in a large mixing bowl.
  2. In a separate cup, mix together the olive oil, raspberry vinegar, balsamic vinegar, and finely minced garlic.
  3. Season the mixture with a pinch of salt and a bit of fresh ground pepper.
  4. Whisk the dressing until well combined.
  5. Pour the vinaigrette over the beet and onion mixture, then toss gently to coat everything evenly.
  6. If desired, sprinkle the salad with the chopped fresh chives for an added burst of flavor.
  7. Cover the bowl and refrigerate the salad for a minimum of 15 minutes, allowing the flavors to meld together, or store in the fridge for up to 3 days.

Jul 19, 2024