Beet Salad Recipe

My contribution to the family Christmas dinner this year is a lovely vegan beet salad. Why? Because I have a good portion of a 20lb bag of beets that need to be used up and because I'm the evil vegan that has been told to bring something that I can eat.

This is a very easy recipe, but it can be a little time intensive. But, you can make it up in advance and just combine the different elements just before the dinner.

Ingredients:

• 10 fresh beets
• 1/3 to 1/2 red onion
• 1/2 cup of extra virgin olive oil
• 4 TBSP of red wine vinegar
• 4 TBSP of lemon juice
• 1 TSP salt
• 1 TSP black pepper
• 1 Cup of cooked rice

Directions:

• Separate greens from beet root.
• Scrub beets but do not peel.
• Put the beets in a pot of water and bring to a boil.
• Let simmer for 45 minutes.
• Remove skin from cooked beets while still hot.
• Dice the cooked beets in whatever manner you want. I prefer a juliened style.
• Add salt, pepper and diced red onion to the beets.
• Cook a cup of white rice and allow to cool.
• Add a cup of cooked rice to the beets and mix in.
• Create the dressing from olive oil, lemon juice and red wine vinegar and mix into the beet mixture.

If you're travelling to a party, leave the dressing in a separate container until it's time for dinner.