Feel free to substitute fresh beets for the canned beets specified in the recipe — if farm-fresh produce is available, it will just be that much better!
1 (15-ounce) can sliced beets, drained
¼ large red onion
2 tablespoons red wine vinegar
3 tablespoons corn oil
Freshly ground pepper
Put the beets into a salad bowl. Slice the onion lengthwise into very thin strips and add to beets. Add the vinegar, oil, and pepper and toss to coat. Let sit 30 minutes before serving.
Yield: 4 servings.