Beet Salad

This salad takes some planning and time to prepare but it is definitely worth it!

Ingredients:

-2 large beets
-½ cup thin slices of a quartered sweet onion (Vidalia if in season is great)
-2 quarts of mixed baby lettuces
-3 cup peeled diced jicama
-1½ cup diced cucumbers
-2 tbsp lemon juice
-2 to 4 tbsp walnut oil (olive oil would also work)
-Salt and freshly ground pepper
-1/3 cup toasted walnuts

Directions:

Rinse beets, taking care not to pierce their skins. Put in a pan, cover with water and bring to a boil. Cover and simmer over low heat 40 to 50 minutes or until tender. Let cool. Run beets under cold water and slip off the skins. Cut beets in thin wedges or quarter slices.

Separate each onion quarter-slice into slivers. In a large bowl, combine lettuce, jicama, onion and cucumbers, and toss. In a small bowl whisk, lemon, oil, salt and pepper until blended. Add to salad mixture and toss. Taste and adjust seasoning. Serve salad with beets and sprinkled with walnuts.