Tuesday, August 5, 2014

Rüben-Salat (Beet Salad)


Rüben-Salat served with Arugala

4 Fresh Beets
1 medium Yellow Onion
Apple Cider Vinegar
Canola Oil
Salt
Pepper

Thinly slice the beets using a mandolin. Mince the onion. Combine both into a mixing bowl. Add vinegar, oil, salt, and pepper to taste. Mix to combine. Refrigerate for 2 hours. Serve cold.

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