Beet Salad With Raspberry Vinaigrette - cooking recipe

Ingredients

2 (13 1/4 ounce) cans sliced small beets, drained
1 sweet onion, thinly sliced
2 tablespoons olive oil
2 tablespoons raspberry vinegar
1 tablespoon balsamic vinegar
1 clove garlic, minced
salt & fresh ground pepper
2 tablespoons chopped fresh chives (optional)

Preparation

Place beets and onion in a large bowl.
In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
Season with the salt and pepper.
Whisk to combine.
Pour over the beet mixture and toss well.
Sprinkle with the chives (if using).
Cover and refrigerate for at least 15 minutes or up to 3 days.