Pickled Beets with Onions
These keep amazingly well in the fridge- even though they may not last as long as you would like because they are SO DELICIOUS! They are a great accompaniment to lunches and sandwich type meals.
2 pounds red beets, scrubbed and washed
1 small onion, sliced very thinly
2T extra virgin olive oil
1/4c apple cider vinegar
1T red wine or rice wine vinegar
1/4t black pepper
1T maple syrup or raw agave or raw local honey
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 letting stand at least 6 hours before serving.
Serve cold or at room temperature.
One thought on “Pickled Beets with Onions”
Reblogged this on The Vegan Love Project and commented:
LOCAL FALL LOVE!!! These beauties were picked up at the Greenfield Farmer’s market from the Kitchen Garden….they taste like what a ruby would taste like if it was a beet ❤