Beets in Vinaigrette

4.6(33)

If you read Edna Lewis's cookbooks, you will come to understand that southerners do not boil their vegetables to death. They cook them until they are perfectly, magnificently tender—and there's a big difference. Try this versatile side and see: It's absurdly easy and full of deep, sweet flavor.

by Edna Lewis·published 2007-12-03

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Servings

Makes 4 servings

Total time

Calories / serving

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Ingredients (6)

serves

1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegarvinegar
2 tablespoons finely chopped oniononion
2 teaspoons sugarsugar
1/4 cup olive oilolive-oil
2 tablespoons finely chopped flat-leaf parsleyparsley

Instructions (2 steps)

01Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
02Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

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