Pickled Beets

These keep amazingly well in the fridge- even though they may not last as long as you would like! They develop a deeper integrated flavor if you let them set overnight.They are a great accompaniment to lunches and sandwich type meals. Instead of using hot vinegar, I toss everything together while the beets are still warm and let them sit and mingle on the counter for several hours after mixing, then into the fridge.

Pickled Beets with Red Onions

3 pounds red beets, scrubbed and washed

1 small onion, sliced very thinly

3T eextra virgin olive oil

1/4c apple cider vinegar

1T red wine vinegar

1/2t salt

1/4t black pepper

2T maple syrup or raw agave or raw local honey

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4c water

1/2t salt

Trim both ends of the beet off but leave the skin on. In a large pot, place the trimmed, whole beets and cover with water. Bring to a boil and then reduce the heat to low, simmering for 30-40 minutes partially covered, until the beets are tender all the way into the center. Drain. The skin should slip off the beets, if not, using a peeler, remove the skins and set aside. Using a mandolin or a sharp knife, slice the beets in rounds, evenly and thin. In a large bowl, place the sliced beets, sliced red onion, salt, pepper, olive oil, sweetener, and vinegar. Gently toss with a large spoon. Adjust the seasonings. This can be eaten right away but it gets better as it sits- I recommend refrigerating at least 6 hours before serving.