Marinated Beet Salad - cooking recipe

Ingredients

28 ounces canned beets
1 large red onion
1 head red leaf lettuce
1 cup golden raisin
2 tablespoons olive oil
3 tablespoons red wine vinegar
salt & pepper

Preparation

Drain beets and chop into bite sized pieces.
Chop onion.
In a large bowl mix all ingredients except lettuce.
Refrigerate 20 minutes.
Wash lettuce and let it dry thoroughly.
On a large serving platter arrange lettuce in an attractive manner.
Spoon beet salad over lettuce.
Cover with cling wrap and refrigerate until ready to serve.