Beet Salad

Beet Salad

By Yanni (a Greek friend)

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• 6 organic beets with leafy stems
  
• 10 garlic cloves, thinly sliced
• 4 Tbsp. high quality red wine vinegar
  
• 3 Tbsp. organic extra virgin olive oil
  

Cut stems off and set aside. Wash the beets and simmer in the least amount of water until they are tender, about 1-½ hours.

Remove from fire and run under cold water. Remove skin and slice the beets.

Meanwhile wash the leafy stems thoroughly and cut in half. Place in a pot with just enough water to cover and simmer for 10-15 minutes until tender then drain.

Put the sliced beets and stems into a bowl and add the sliced garlic. Add red wine vinegar and olive oil and toss everything together.

Season to taste.