I love beets. The sweet and tangy vinaigrette for this salad makes for a delicious compliment to the crunchy sweet taste of the cooked beets and green beans!
2 cups green beans
3 medium sized beets
1 red onion (small if you don't like onion so much or bigger if you like it!)
1/2 cup Apple Cider Vinegar
2 tablespoons of either sugar, honey, agave or natural sweetener of choice (I don't recommend stevia or splenda as they are much sweeter)
salt and pepper to taste
2 tablespoons of olive oil
Bring a large pot of water to boil. Cook the green beans for 2-3 minutes until their color is bright green. Remove with a slotted spoon and set aside. Add beets and boil until tender.
*A note about cooking beets- trim off all the greens from the beets. Rinse them and place them in the pot to boil. Once the beets are tender and you remove them from the water to cool, the skin will peel off very easily. I like to peel them by rubbing off the skin under cold running water (so my hands don't stain). If you have a sink with a disposal, that works well! If you don't, make sure you are catching the skin as it sloughs off in a pot or bowl so you don't have mess to clean up when you are done. You can keep the beets in a bowl of cold water to cool them faster after they are cooked.
While the vegetables are cooling, whisk together the dressing! Combine the apple cider vinegar, sugar, salt, pepper and olive oil until combined. Set aside.
Slice the red onion and the beets and toss together in a bowl. Cover with the dressing and mix well.
Cut up the green beans into pieces and when ready to serve, add to the mix! Voila! Delicious and nutritious veggie salad.
You can also add any of the following to the salad to make it even more tasty!
Blue Cheese or Goat Cheese