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Beets With Balsamic Vinegar


Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
In this dazzling...salad, the sweetness of fresh-cooked beets balances perfectly with the tartness of vinegar and lime. If you grow your own beets or buy them with the greens still on, make sure to trim the greens and leave about 1 inch of the stem attached. The greens are delicious in their own right, so save them for another use, such as a quick saute with olive oil and garlic.

Preparation Time: 7 minutes

Cooking Time: 30 minutes


6    Medium beets, trimmed and peeled (about 1 1/2 pounds)

1    Medium red onion, very thinly sliced

2    Tablespoons olive oil

2    Tablespoons balsamic vinegar

2    Tablespoons fresh lime juice

1    Tablespoon minced fresh oregano, or 1 teaspoon dried

1/4 Teaspoon salt

1/4 Teaspoon freshly ground black pepper


Fill a medium saucepan with water and heat to boiling. Add the beets and simmer until tender, about 30 minutes. Drain and rinse under cold water. When cooled, cut the beets into 1/4-inch-thick slices.

Combine sliced beets, onion, oil, vinegar, lime juice, oregano, salt, and pepper; toss gently. Chill before serving.
Makes 4 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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