Recipe - Beets And Onions Vinaigrette

3 md Beets; OR...
6 small Beets
2 cup Water
2 md Onions; cut or sliced up thinly
2 tablespoon EDEN Ume Plum Vinegar
One fourth cup EDEN Brown Rice Vinegar
One half cup EDEN Olive Oil
1 bn Watercress (or more)

Boil the whole, unpeeled beets in water for 1 hour or until tender. Drain
and cool. Meanwhile, slice the onions into thin crescents. Boil water
and cook onion slices 1 minute, then drain. Place in a salad bowl.
Combine vinegar and oil and pour over onions. Set aside to marinate.
Working with wet hands, peel beets by slipping off their skin and rinse
under cold water. Slice beets and add to onions. Toss gently and let
stand for 30 minutes. Serve on a bed of watercress.

Prep. Time: 15 minutes
Cooking Time: 1 hour
Yield: 23 servings

Annemarie Colbin, The Natural Gourmet

Copyright 1995 Eden Foods, Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip