MARINATED BEETS AND YELLOW ONION
Fancy cut shoestring beets and fresh onion strips marinated in a raspberry, garlic and coriander dressing!
Serves 6-8
1/4 c. corn oil
2 T. raspberry vinegar
1 garlic clove, peeled and finely chopped
1/4 t. ground coriander
salt to taste
freshly ground black pepper
1/2 med. yellow onion; peel, cut in half from tip to tip, then cut crosswise into thin half rings; save other half for other use
16 oz. can shoestring beets, drained well
In medium-sized bowl combine oil, vinegar, garlic and coriander. Stir briskly with fork till thickened, then salt to taste and add a couple twists of freshly ground black pepper.
Add onion and beets. Toss gently to coat evenly. Cover and refrigerate till ready to use, stirring occasionally to bring marinade up over beets.
Notes: Don’t break the beets while tossing. Be gentle. The longer the beets set in the marinade the more flavorful they become. I serve this salad with potato and vegetable to make a complete meal.
CHEF DAVIES-TIGHT™ 