Pickled Beet Salad

1. 1

   Cut off the leaves from the beets leaving 1 inch of stem attached.

2. 2

   Do not trim the taproot.

3. 3

   Scrub the beets to remove any dirt.

4. 4

   Put them in a large saucepan and cover with cold water by about 2 inches.

5. 5

   Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes.

6. 6

   Drain.

7. 7

   When cool enough to handle, trim, and peel the beets.

8. 8

   Slice into rounds and toss in a medium bowl with the onion.

9. 9

   In a small saucepan bring the sugar, vinegar, water, and salt to a boil.

10. 10

    Stir to dissolve the sugar and salt and immediately pour over the beets and onion.

11. 11

    Refrigerate overnight before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.