Italian Beet Salad

 

This is Italian Beet salad as best as I can remember my Mom's, Carol Ann Sasso, recipe, she used to make it for holiday meals and she used my Great grandmother’s , Filomena DeMaria Cornaccio’s, recipe. As you can tell I like to eat it on top of greens (arugula is my fav) using the juices to dress my salad and maybe some goat cheese crumbled on, yummy!! It’s also good on hearty thick wholewheat bread with goat cheese and Arugala for a delicious sandwich. 

Try to make this recipe a little ahead so that it will slightly pickle. 

My Beautiful Mommy :)

Ingredients

2 large beets roasted and peeled  (I use precooked beets from Costco but even canned will work!)

1 large onion

1 garlic clove  minced

1//4 cup red wine vinegar

1/4 cup olive oil (EVO) 

1/2 teaspoon sugar (optional: if you like it on the sweeter side)

salt to taste and lots of fresh ground black pepper!

Directions 

Make dressing in large glass container that you'll be storing it in (glass is better with pickling)

Slice the beets and onion very thin (I use a mandoline) 

Mix and taste for salt and pepper.

This will keep in the fridge for a good week or two and only get better!