Guest guest Posted April 3, 2006 Report Share Posted April 3, 2006 Quick Beet Salad 4 cooked beets, peeled and diced 2 cups sliced celery 2 onions, sliced 3 tablespoons live oil 1 tablespoon cider vinegar Combine the beets, celery, and onions. Add the olive oil and vinegar, tossing to coat the vegetables well. This salad keeps beautifully, refrigerated, for several hours. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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