PICKLED BEETS & ONIONS


Is anyone else crazy about beets? I make up a new batch of pickled beets frequently because it's just so easy to do and they're way better than ones from a can or jar. This time I added red onion slices for the fun of it. Pickled red onion slices are delicious on sandwiches and burgers. Yum.


INGREDIENTS

4 whole beets unpeeled, tops trimmed

1 cup white vinegar

1/2 cup sugar

1/2 tsp salt

1/4 red onion, sliced

1 tsp black peppercorns

2 bay leaves


DIRECTIONS

1. Preheat oven to 400 °F. Slice all the leaves off top the beets, scrub them clean, but leave the skin on.


2. Wrap beets together in foil. Roast 50 to 60 minutes.


3. Once cooled a little, peel them by using a paper towel to rub the skin off. Slice into half moons.


4. Combine vinegar and sugar in a small saucepan. Bring to a boil and cook 5 minutes. Remove from heat then stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets and onions. Cover and refrigerate overnight.

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