kostrez
Recipe courtesy of Karen Hursh Graber, el Restaurante’s Mexico-based contributing writer
2 lb. beets, boiled, peeled and diced
1 medium red onion, cut into thin crescents (lunitas)
1 c. sour orange juice, or use half regular orange juice and half vinegar
¼ c. white vinegar
Salt to taste
2 t. Mexican dried oregano
½ fresh habanero chile, seeded and finely chopped
Place the beets in a non-reactive bowl. In another bowl, place the onion, juice, vinegar, salt, oregano and chopped habanero. Mix well and allow the onion to marinate for 10 to 15 minutes.
Add onions and their marinade to the beets. Mix well, cover and refrigerate for at least an hour and up to several days. Serve as a botana, condiment or garnish.