Quick Pickled Beets

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   ["Layer the beets and onion in a bowl or refrigerator container and set aside.", "In a 2-cup measure, mix the reserved beet juice (adding water to make 1/2 cup, if necessary), vinegar, sugar and salt.", "Microwave on High 2 minutes or until the mixture is hot and the sugar is dissolved.", "Pour the hot mixture over the beets and onion.", "Cool, then refrigerate, covered, for at least 4 hours, stirring occasionally.", "Keeps well in the refrigerator for at least a week.", "To prepare the beets: Wash 4 medium beets, unpeeled and with at least 1"" of stem left on.", "Place in a bowl with 1/4 cup water.", "Cover and microwave at High for 10 to 12 minutes or until fork tender, rearranging twice during cooking.", "Let stand 5 minutes.", "Drain, reserving the cooking liquid.", "Refresh the beets with cold water, then peel and slice."]

* Per serving · 4 servings · Values may vary.

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