Cuban Beet Salad

Ingredients

• 4 medium beets
• 1/2 small red onion, thinly sliced
• 1/2 lemon, juice of
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, minced

Directions

1. 1

   Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference - roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.

2. 2

   Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.

3. 3

   Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.

4. 4

   Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.

5. 5

   Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.