Place the beets in a medium saucepan with cold water to cover.

Cover and bring to a simmer over low heat.

Cook for about 1 hour or until tender when pierced with a knife, replenishing the water if necessary.

Drain and let cool.

Peel and cut into ¼-inch slices.

In a bowl, whisk together olive oil, red wine vinegar, salt, and pepper.

Toss the beet slices and slivered onions in the dressing until well-coated.

Serve on a bed of lettuce leaves for a vibrant presentation.