Ingredients
Scale
- 2 large red beets
- 20 golden or Chioggia beets
- 2 small red onions
- 3 tablespoons champagne or white wine vinegar
- sea salt and freshly ground black pepper to taste
- 10 leafy flat-leafed parsley or cilantro sprigs
- 1 tablespoon chopped dill leaves
Instructions
- Steam the large beets until tender but still firm when pierced with a knife, about 35 minutes. Steam the small beets until tender-firm, about 20 minutes. Peel and trim the red beets. Cut them into halves and quarters. Skin the small beets and trim, if necessary. Leave them whole.
- Peel, then thinly slice the onions into rounds, toss with the vinegar, sprinkle with salt. Refrigerate for at least 20 minutes.
- The beets can be thinly sliced and placed with marinated onions on top of fresh salad greens, dressed in vinegar and oil, and garnished with parsley. They are also very tasty served as a vegetable side.
- Prep Time: 20 min
- Cook Time: 45 min
Keywords: red and golden beets with dill, red beets, golden beets, dill, beets, herbs