Very Simple — Fall Beet Salad

I needed a quick salad so chopped up some pickled beets (preserved from our summer garden produce), about a half of a small onion, some chives, and then drizzled all of that with lemon olive oil and lemon balsamic vinegar. It was a nice combination of flavors and a colorful addition to our meal.

Fall Beet Salad/Relish   Makes about 4 servings
About 1 to 1½ cups chopped pickled beets
About ½ of a small yellow or white onion
About 3 to 4 tablespoons chopped fresh chives
Salt and pepper to taste
Lemon EVOO (extra virgin olive oil) – enough to lightly drizzle over salad
Lemon Balsamic Vinegar – enough to lightly drizzle over salad

Combine all ingredients and toss. Ideally, allow to set for an hour or so to allow flavors to meld.
Add salad/relish to a dish and pass. Or plate, adding a spoonful of salad to a lettuce leaf.

We purchased our speciality olive oil and balsamic vinegar at The Tasteful Olive in Overland Park, Kansas.

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