Quick Pickled Beets

Ingredients

5 small or 3 large beets
1 large white or yellow onion
1 1/4 cups white vinegar - (10 oz)
3/4 cup canola (vegetable) oil
Salt to taste
Freshly-ground black pepper to taste
1 clean quart-size glass jar

Method

Cook the beets and slip them out of their skins. Slice into 1/4-inch rounds and set aside. Peel and slice onion into 1/4-inch rounds.

Layer beets and onion in jar, alternating beet/onion/beet/onion, sprinkling salt and pepper between layers. When layers have reached top of jar, pour oil and vinegar over. Cap tightly and store in refrigerator -- they will keep for months.

Comments: Beautiful served in a glass bowl at the dinner table, also make a very nice snack with fresh bread (like rye) and a glass of beer. Serve hot, quartered beets for dinner garnished with 2 tablespoons of crumbled blue cheese and a tablespoon of toasted walnuts. (That amount serves 2 to 3.) The flavors are wonderfully complementary.

Yield



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