Beet and Onion Salad

1 pound beets
1 bay leaf
1 cup thinly sliced onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground black pepper

Leave the root and 1 inch of stem on beets, and scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.

Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired.

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