Beet-and-Onion Salad

Ingredients

• 1 pound beets
• 1 bay leaf
• 1 cup thinly sliced onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Freshly ground black pepper (optional)

Preparation

1. Leave the root and 1 inch of stem on beets, and scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.
2. Combine parsley and next 4 ingredients (parsley through salt), stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper, if desired.