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Beet and Vidalia Onion Marinated Salad

May 19, 2010

It is always a nice and unusual surprise to find beets in Florida.  And of course the other half of the population could care less if they ever see them anywhere.  I want them hot, cold or in between .  I enjoy them warm with butter but not at this time of year.  There are a number of different salads I like with beets added, but this is the most simple of all.  I also got lucky and found Vidalia onions this week which is a very nice sweet onion for this salad.  You can also use the canned sliced beets (keep a few cans on the shelf for a quick addition for salads).

Beet and Vidalia Onion Marinated Salad


  •  1 Head Red Leaf Lettuce
  • 4 Beets (cooked)
  • 2 Medium Vidalia Onions
  • 1/4 C. Parsley (chopped)
  • 1/8 C. Chives (chopped)
  • 1/2 Lemon (juiced)
  • 2 T. Red Wine Vinegar
  • 1/4 C. Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper


  1. Wash and clean the beets, cut off the tops
  2. Boil the beets (approximately 20 minutes)
  3. When the beets are cool slice thinly
  4. Slice the onions thinly
  5. Place in layers in a bowl
  6. Add the parsley, chives, lemon juice, vinegar, oil and salt and pepper
  7. Cover and refrigerate
  8. About 30 minutes later turn container over and keep refrigerated until ready to serve
  9. Place salad leaves on a plate and add the beet and onion mixture
  10. Serve blue cheese on the side as a garnish

I usually serve the Blue Cheese separately for guests to add as much as they prefer.

(Serves 4)

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