Title: Beets and onions vinaigrette
 Categories: Sauces, Dressings
      Yield: 3 Servings
 
      3 md Beets; OR...
      6 sm -Beets
      2 c  Water
      2 md Onions; sliced thinly
      2 tb EDEN Ume Plum Vinegar
    1/4 c  EDEN Brown Rice Vinegar
    1/2 c  EDEN Olive Oil
      1 bn Watercress (or more)
 
  Boil the whole, unpeeled beets in water for 1 hour or until tender.
  Drain and cool.  Meanwhile, slice the onions into thin crescents.
  Boil water and cook onion slices 1 minute, then drain.  Place in a
  salad bowl. Combine vinegar and oil and pour over onions.  Set aside
  to marinate. Working with wet hands, peel beets by slipping off their
  skin and rinse under cold water.  Slice beets and add to onions.
  Toss gently and let stand for 30 minutes.  Serve on a bed of
  watercress.
  
  Prep. Time: 15 minutes Cooking Time: 1 hour Yield: 2-3 servings
  
  Annemarie Colbin, The Natural Gourmet