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.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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