Beets and Onions Vinaigrette

Directions

1. 1
   Boil the whole, unpeeled beets in water for 1 hour or until tender.
2. 2
   Drain and cool.
3. 3
   Meanwhile, slice the onions into thin crescents.
4. 4
   Boil water and cook onion slices 1 minute, then drain.
5. 5
   Place in a salad bowl.
6. 6
   Combine vinegar and oil and pour over onions.
7. 7
   Set aside to marinate.
8. 8
   Working with wet hands, peel beets by slipping off their skin and rinse under cold water.
9. 9
   Slice beets and add to onions.
10. 10
    Toss gently and let stand for 30 minutes.
11. 11
    Serve on a bed of watercress.