Cebollas Curtidas (Mexican Pickled Onions)

1. 1

   Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.

2. 2

   Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.

3. 3

   Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.

4. 4

   Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.

5. 5

   Cover and marinate in the refrigerator for 1 hour before serving.

* Per serving · 4 servings · Values may vary.