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    Tangy Beets


    Source of Recipe


    Aunt Saunny

    6 lg Beets, trimmed and peeled
    1 sm Onion, minced
    1/4 c Light olive oil
    1/4 c Cider vinegar
    1 ts Dijon-style mustard
    1 ts Celery seeds
    Salt & freshly ground
    Black pepper to taste

    Using a food processor fitted with a fine shredding disk, or a hand grater, finely grate beets and transfer to a large mixing bowl. Add onion and combine well. Season with salt and pepper. Set aside. In a cruet or small bowl, combine remaining ingredients. Shake or whisk lightly to blend vinaigrette. Pour vinaigrette over beet mixture and toss to coat. Cover and refrigerate for several hours-up to 24-before serving. Serves 4.

 

 

 

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