Beets Leeks Onions Recipes

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BEET AND ONION SALAD



Beet and Onion Salad image

I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.

Provided by Marlitt

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs small beets
2 large onions (thinly sliced )
2 garlic cloves (minced )
salt and pepper (to taste )
1/2 cup olive oil
1/2 cup red wine vinegar

Steps:

  • Trim stems from beets leaving 1/4 inch stem attached.
  • Place beets in pan with enough water to cover.
  • Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
  • Drain and cool. peel and slice in 1/4 inch slices.
  • Arrange beets on a platter.
  • Top with onions and sprinkle with garlic.
  • Sprinkle with salt and pepper.
  • Mix vinegar and oil and pour over beets.
  • Refrigerate until well chilled.

Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1

BEETS WITH ONIONS



Beets with Onions image

Make and share this Beets with Onions recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

6 large beets, cooked,skins removed and julienned
4 teaspoons butter
3 medium onions, sliced
2 tablespoons sugar
2 tablespoons balsamic vinegar
salt and pepper

Steps:

  • In large nonstick skillet, melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes.
  • Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden.
  • Add beets to onions; add salt and pepper.
  • Heat over medium heat for 3 to 5 minutes or until heated through.

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