The Savoie Secret to a healthy meal is a colorful plate! Beets add a vibrancy to any meal. This Easter we served these beets from Paw Paw’s garden along side a pulled pork barbecue sandwich. We think it’s the perfect vegetable for the season since everyone in the dying-eggs-fingers-and-clothes spirit! Who doesn’t love pink?
Boiling the beets yourself is very simple and the taste is noticeably different from the watered down canned version. If you can boil eggs, you can boil beets!
recipe by Pat Savoie
Ingredients
Salad:
Beets
Sliced Sweet Onions
Dressing:
Vinegar (red wine, apple, rice- your choice)
Sugar
Salt and Pepper
Method
Boil whole beets in salted water until tender enough to be pierced with a sharp knife.
Cool.
Remove skin by rubbing with your hands and cut into 1/4 inch slices.
Add sliced sweet onions.
Combine dressing ingredients and toss to serve.
Savoie Secrets: It's a Family Recipe 