Pickled beet and onion salad
3 Tbsp, or cider vinegar
1 fl oz, or reduced-sodium vegetable broth
⅛ tsp, freshly ground
4 cup(s), sliced, or 2 (15-ounce) cans sliced beets, drained
Uncooked red onion(s)
1 medium, chopped
- Combine the wine or cider vinegar, wine, balsamic vinegar, sugar, oil, salt, and pepper in a large bowl. Add the beets and onion; toss to coat. Cover tightly and refrigerate to blend the flavors, at least 30 minutes and up to 1 day before serving.