Easy Pickled Beet and Onion Salad

• Vegan
• Gluten free

• Produce

  • 16 Baby beets
  • 2 Red onions, medium

• Baking & Spices

  • 2 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/3 cup White vinegar

• Liquids

  • 2/3 cup Water

Found on easteuropeanfood.about.com

Description

Ingredients

• 16 baby beets, tops trimmed
• 2 medium red onions, julienned
• 2 tablespoons sugar
• 1/3 cup white vinegar
• 2 teaspoons salt
• 2/3 cup water

Directions

• Preparation To make the beets: Bring a large pot of salted water to a rolling boil. Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well. When cool enough to handle, slip off skin. Place beets in a nonreactive bowl and set aside. To make the marinade: In a small saucepan, combine onions, sugar, vinegar, salt and 2/3 cup water and bring to a boil over high heat. Simmer 5 minutes. Pour hot marinade over beets, and cool to room temperature. Cover the beets well and refrigerate for several hours or overnight before serving. Source: "Culinary Institute of America: Vegetables" (Lebhar-Friedman Books, 2007)