INGREDIENTS

8  BEETS, TRIMMED

2 TABLESPOONS OF WHITE VINEGAR (FOR BOILING)

1 TEASPOON SEA SALT

½ TEASPOON BLACK PEPPER

3 TABLESPOONS OLIVE OIL

ADDITIONAL 1 TABLESPOON WHITE VINEGAR (FOR SEASONING)

DIRECTIONS

  • PLACE THE BEETS IN A LARGE SAUCEPAN AND ADD WATER TO COVER, ADD THE VINEGAR. THIS WILL HELP TO KEEP THE BEETS FROM BLEEDING.  BRING TO A BOIL, REDUCE HEAT AND SIMMER UNTIL TENDER, ABOUT 1 HOUR.  PLACE POT UNDER RUNNING COLD WATER AND LET RINSE UNTIL BEETS CAN BE HANDLED.  THE SKINS CAN NOW BE EASILY PEELED OFF THE BEATS.

*              SLICE THE BEETS AND PLACE IN A MEDIUM SIZE MIXING BOWL, ADD YOUR SPICES, OIL AND VINEGAR AND PARLSEY, MIXING WELL

*REFRIGERATE FOR AT LEAST 4 HOURS OR OVERNIGHT AS THEY TASTE BETTER WHEN COOLED