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