Pickled Beet and Onion Salad

2
Total Time
8 min
Prep
8 min
Cook
0 min
Serves
4
Difficulty
Easy
This twenty-first-century version uses lots of beets, fresh onion, a little oil, balsamic vinegar, and, yes, real sugar!

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

tsp, freshly ground

cooked beets

4 cup(s), sliced, or 2 (15-ounce) cans sliced beets, drained

uncooked red onion(s)

1 medium, chopped

Instructions

  1. 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.

Notes

To cook fresh beets, scrub them, then boil or roast them in their skins until tender (30 minutes to an hour, depending on the size of the beets). When they are cool enough to handle, peel off their skins under a stream of cold running water; they should slip off easily. Wear rubber gloves if you don’t want to stain your hands.

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