Spanish Pickled Beets - cooking recipe

Ingredients

1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup olive oil
1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
2 tablespoons onions, finely chopped
2 tablespoons parsley, chopped
1 garlic clove, finely chopped
4 cups beets, cooked and sliced

Preparation

Combine all ingredients except the beets on a bowl and whisk to form.
an emulsion.
Add the beets and toss gently to coat the beets.
Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally.
Serve chilled or at room temperature.