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.

Serve chilled.