Serves 8
• 4 large beets (about 1½ lbs. or 3½ cups when cooked and diced)
• 1½ cups chopped, drained fresh pineapple
• 1 cup thinly sliced inner celery stalks
• ¼ cup minced onion
• 2 Tbs. olive oil
• 6 Tbs. red wine vinegar
• salt to taste
1. Boil the beets, unpeeled, until they are tender (anywhere from 45 minutes to 1 hour). Cool them, peel them, and cut them in ¼-inch dice. Combine the beets with the pineapple, celery, and onions. Pour the oil and vinegar over them and toss until everything is evenly coated with dressing. Taste, and add salt as needed. Toss again.
2. Chill the salad for several hours, then stir it up again and take it out of the refrigerator at least ½ hour before serving, so that it is cool but not ice-cold.
3. Serve in small bowls or on lettuce leaves.
