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.