Pickled Beet and Onion Salad
- Total Time
This twenty-first-century version uses lots of beets, fresh onion, a little oil, balsamic vinegar, and, yes, real sugar!
red wine vinegar3 Tbsp, or cider vinegar
red wine1 fl oz, or reduced-sodium vegetable broth
balsamic vinegar1 Tbsp
olive oil2 tsp
table salt¼ tsp
black pepper⅛ tsp, freshly ground
cooked beets4 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.