- 6 medium beets
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, crushed
- salt to taste
Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beets, and then slipping of their skins. Slice the beets and toss with the olive oil, vinegar, garlic, and salt.