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Beets (Read note 1 below)
Fresh Garlic, crushed
Salt
Lemon juice or red wine vinegar
Olive oil
Sprinkle of finely chopped parsley (optional)

Cover beets with water and bring to the boil. Lower heat to very low and cook covered, until cooked through. Cool, peel and cut into bite-size pieces. Make a dressing of the crushed garlic, salt, lemon juice or vinegar, and olive oil. Pour over salad, mix, and adjust dressing to your satisfaction. Decorate with chopped parsley, if desired.

Serve cold or at room temperature. Keeps in the refrigerator for two – three days.

Note 1: Save the beet greens to make Beet Greens Salad – recipe follows.

Note 2: Thinly sliced tangy apples may be added to the salad.

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