*  Exported from  MasterCook  *
 
                         BEETS & ONIONS VINAIGRETTE
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Sauces                           Dressings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       md           Beets -- OR...
    6       sm           -Beets
    2       c            Water
    2       md           Onions -- sliced thinly
    2       tb           EDEN Ume Plum Vinegar
      1/4   c            EDEN Brown Rice Vinegar
      1/2   c            EDEN Olive Oil
    1       bn           Watercress (or more)
 
   Boil the whole, unpeeled beets in water for 1 hour or until tender.  Drain
   and cool.  Meanwhile, slice the onions into thin crescents.  Boil water
   and cook onion slices 1 minute, then drain.  Place in a salad bowl.
   Combine vinegar and oil and pour over onions.  Set aside to marinate.
   Working with wet hands, peel beets by slipping off their skin and rinse
   under cold water.  Slice beets and add to onions.  Toss gently and let
   stand for 30 minutes.  Serve on a bed of watercress.
   
   Prep. Time: 15 minutes
   Cooking Time: 1 hour
   Yield: 2-3 servings
   
   Annemarie Colbin, The Natural Gourmet
   
   Copyright 1995 Eden Foods, Inc.
   <Electronic format courtesy of Karen Mintzias>
  
 
 
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