Fresh Beet Salad

My sister in law makes a variation of this every time they come to the states to visit. I always assumed I didn't like beets, because who likes beets? This is so good and so good for you. I have only ever used the fresh beets. Some say you can use canned, but it will change the taste. Fresh beets are better for you anyway. Just a little warning, beet juice stains. Be careful when you are handling them, especially when they are cooked.

Fresh Beet Salad

3 fresh beets

1/4 cup olive oil

2 tablespoon red wine vinegar

2 cloves minced garlic

salt and pepper to taste

Cut off stalk of beets, but don't cut off root. Keep skins on. Boil in a covered pot for 45 minutes. Remove beets from pot and place in a strainer. Run under cold water. Remove the skins (they should slide right off). Cut off root. Cut the beets. I prefer to dice them, but you can also slice them. Add the rest of the ingredients. Cover and chill for 2 hours. It is important to cover the salad unless you want your entire fridge to smell like garlic.

Beets are full of nutrients. They are an especially good source of folate and fiber.