28 oz canned sliced beets
1/2 red onion
1/2 cup golden raisins
2 tbsp olive oil
3 tbsp red wine vinegar
salt and pepper to taste
Drain beets and cut slices into quarters.
Chop onion.
In a large bowl whisk olive oil, vinegar, and salt and pepper together. Add and mix in remaining ingredients.
Refrigerate at least 20 minutes.
Can be served over a bed of lettuce.
Let salad come to room temperature before serving to allow olive oil to return to its normal consistency.
