Pickled beet and onion salad
2
Points®
Total Time
8 min
Prep
8 min
Cook
0 min
Serves
4
Difficulty
Easy
This twenty-first-century version of this classic salad uses lots of beets, fresh red onion, a little olive oil, balsamic vinegar, red wine vinegar, and, yes, real sugar! To cook fresh beets, if you haven't done so before, simply scrub them, then boil or roast them in their skins until tender (30 minutes to an hour, depending on the size of the beets). They're truly delicious when cooked this way! When they're cool enough to handle, peel off their skins under a stream of cold running water; they should slip off easily. You should also wear some rubber gloves if you don’t want to stain your hands.
Ingredients
Red wine vinegar
3 Tbsp, or cider vinegar
Red wine
1 fl oz, or reduced-sodium vegetable broth
Balsamic vinegar
1 Tbsp
Sugar
2 tsp
Olive oil
2 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground
Cooked beets
4 cup(s), sliced, sliced, or 2 (15-ounce) cans sliced beets, drained
Red onion
1 medium, chopped