Very Simple — Fall Beet Salad

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I needed a quicksalad so chopped up some pickled beets (preserved from our summer garden produce), about a halfof a small onion, some chives, and then drizzled all of that with lemon oliveoil and lemon balsamic vinegar. It was a nice combination of flavors and acolorful addition to our meal.
Fall Beet Salad/Relish   Makes about 4 servingsAbout 1 to 1½ cups chopped pickled beetsAbout ½ of a small yellow or white onionAbout 3 to 4 tablespoons chopped fresh chivesSalt and pepper to tasteLemonEVOO (extra virgin olive oil) – enough to lightly drizzle over saladLemonBalsamic Vinegar – enough to lightly drizzle over salad
Combine all ingredients and toss. Ideally, allow to set foran hour or so to allow flavors to meld.Add salad/relish to a dish and pass. Or plate, adding a spoonful of salad to a lettuce leaf.
We purchased our speciality olive oil and balsamic vinegar at The Tasteful Olive in Overland Park, Kansas.