Beet Salad – stovetop

• 2 bunches of beets
• 2 OZ Olive Oil
• 1 OZ Bragg’s Liquid Aminos
• 1/4 Cup Red Onion (chopped)
• 2 – 3 OZ water
• Fresh Ground Black Pepper (to taste)
• 1 OZ Balsamic Vinegar

Boil the beets (trimmed of tops and long root) for 12 minutes then drain. When cool enough to handle the skin will rub off easily. Cut the beets into chunks (with fairly large ones / 3 to the bunch I cut them about 16 pieces per). Place the beets and everything else except the vinegar in a deep wide-ish pot and bring to a boil. Cook over medium high until just fork tender (about 5 – 7 minutes) checking to be sure the pot does not run dry (add a bit more water if it does). Uncover and add the vinegar. Stir to coat and continue cooking until the liquid reduces to a glaze. Add optional additions such as dill weed (or seeds) or caraway or whatever floats your boat. Taste to see if you want to add a bit of salt or more Bragg’s.

Serve on a bed of baby greens or butter lettuce.  Add chopped walnuts or goat cheese for an extra yum factor!