Adapted from The Onion Harvest Cookbook by Barbara Ciletti, who says “Although this recipe calls for chilling the salad before serving, I also enjoy it when the beets are still slightly warm.”

2 red beets & 2 golden beets                        1 cup Walla Walla onions, chopped

½ cup fresh chives, chopped                        2 cloves garlic, minced

2/3 cup parsley, chopped                                    1 tsp fresh mint, chopped

½ tsp salt                                                            ½ tsp freshly ground black pepper

2 Tbsp white wine vinegar                                    ¼ cup extra virgin olive oil

In medium pot, bring 1.5-2 quarts water to a boil. Drop beets in and simmer over medium-high heat 30-45 minutes or until tender.  Strain and allow beets to cool. Remove skins and cut into ¾ inch cubes.

Toss together beets, onions, chives, garlic, parsley and mint in medium bowl. Add S&P, vinegar and oil, then toss again until all ingredients are coated. Cover and refrigerate 2 hours. Remove from fridge and let sit uncovered 15 minutes before serving.