2 lbs. fresh beets (peeled)
1 cup red onions (sliced)
1 tbs. olive oil
2 tbs. white wine vinaigrette
1 tsp. sea salt
1/2 tsp. oregano
1 tbs. agave (optional)
1. Boil beets in boiling water for about 15 minutes. You want to be able to pick up the beets with a fork. Drain when done.
2. Let cool. After cooled, cut beets into pieces.
3. Place beets in a bowl. Add all other ingredients. Gently toss in bowl.
4. Refrigerate (covered) for at least two hours before serving.