Beet Salad With Red Onions
|Fresh beets||2 Pound (Untrimmed Fresh Beets)|
|Red onion||1⁄4 Large, sliced lengthwise|
|Red wine vinegar||2 Tablespoon|
|Vegetable oil||2 Tablespoon (Acceptable Vegetable Oil)|
|Light soy sauce||2 Tablespoon|
|Grated fresh ginger||2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon (Or To Taste)|
Trim leaves off beets, leaving 1-inch tops; do not cut off root end.
Rinse thoroughly but do not peel.
Place beets in saucepan.
Cover with water and cook over meduim-high heat 30 minutes, or until knife pierces beet easily.
Drop beets into cold water and slip off skins.
Cut into thin slices.
Combine beets and onion in a bowl.
Place remaining ingredients in a blender or the work bowl of a food processor fitted with a metal blade.
Process until smooth.
Pour over beets and onion, tossing lightly to coat.
Cover and refrigerate at least 1 hour before serving.