How to Make Sweet Red Beet Salad

Red beets, while hard when raw, transform into a tasty soft edible vegetable when cooked: boiled or steamed. Health-wise they are full of nutrients that protect against heart disease and cancer, such as colon cancer. And they pack a strong fiber punch! For folks interested in serving up a side of beet salad with their entrée here are some easy beet salad making steps, compliments of my partner Pamela.

Difficulty: Moderately Easy

Instructions

1. Ingredients (can serve up to four people as a side dish):
   4 to 6 beets (big and fresh with no bruises)
   1 cup chopped sweet Maui onion
   1/4 cup chopped oregano
   2 cloves of garlic, finely-chopped
   1/2 cup extra virgin olive oil (or use the amount you prefer)
   1/2 cup balsamic vinegar
   2 tablespoons honey

2. Preparation: Boil beets in a pot for about 30 minutes (or until soft all the way through). While beets are cooking, prep the other ingredients and put them into a bowl. When beets are done, allow them to cool. Peel the skin. Cut beets (julienne) and add them to the marinade. Optional: sprinkle sea salt and ground pepper to taste. Mix well. Let this mix sit in the fridge for about 60 minutes before serving cold.

3. Enjoy!