Spanish Pickled Beets

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup olive oil
• 1/4 cup balsamic vinegar or red wine vinegar
• 2 tablespoons onions, finely chopped
• 2 tablespoons parsley, chopped
• 1 garlic clove, finely chopped
• 4 cups beets, cooked and sliced

Directions

1. 1

   Combine all ingredients except the beets on a bowl and whisk to form.

2. 2

   an emulsion.

3. 3

   Add the beets and toss gently to coat the beets.

4. 4

   Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally.

5. 5

   Serve chilled or at room temperature.