Monday, November 7, 2011

Beet, Carrot, and Red Onion Salad

It does not get simpler or more beautiful than this.

One roasted beet (roast at 350 degrees for 1 hour, with a little water in the bottom of a baking dish covered with foil).  Two shredded carrots.  A quarter of a red onion, chopped.

Mix in a bowl.  Serve.

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