Comfy Cuisine: Salads

This is an easy recipe for delicious pickled beets and onions.  I happen to love beets.  I grew up on them.  Polish and Slovak cuisine include many beet dishes (borscht – beet soup, pickled beets and Red Beets with Horseradish Relish )  These are great on a salad or as a side dish.


This recipe isn’t processed so it’s meant to be eaten within a few weeks.







Roasted Pickled Beets and Onions


16 baby beets, tops trimmed
(you can also used canned or jarred beets)
1 medium onion, julienned
2 Tbsp. sugar
1/3 cup white vinegar
1 tsp. salt
2/3 cup water


To make the beets:

Preheat oven to 400 degrees F.

Trim greens from beets.
Wrap each beet in foil.  Place beet packets directly on oven rack and roast until tender when pierced with a fork, about 1 hour.  Cool and peel beets (I suggest you use gloves or paper towel to do this, beet juice stains everything.

Cut beets into wedges or slices.

To make the marinade:

In a small saucepan, combine onions, vinegar, sugar, salt and 2/3 cup water and bring to a boil; simmer 5 minutes.  

Pour hot marinade over beets and cool to room temperature.  Cover and refrigerate several hours or overnight before serving.