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Recipe Categories : Salads : Beet Salad

2cups roasted beets, diced
2 Tbs. red wine vinegar
½ tsp. fresh thyme leaves.
Salt and pepper to taste
3 Tbs. vegetable oil
¼ cup cumber, finely diced
¼ cup radish, finely diced
¼ cup green bell pepper, finely diced
2 green onions, thinly sliced

If needed, reheat the beets. In a small bowl, steep the vinegar, thyme, salt and pepper.  Whisk in the oil. Place the beets in a serving bowl and pour the vinaigrette over them. In another bowl, tow together the cucumbers, radish, pepper and onion. Sprinkle the mixture over the beets and serve. Serves 4.

This recipe is provided by Covered Bridge Gardens.

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