Sweet And Sour Beet Salad

Tap an ingredient or step to check it off.

1. 1Step 1: If using uncooked beets: get about a pound of beets, do NOT peel. Scrub well, cut off the head and tail of the beets and put on a parchment lined pan. Roast at 375 in the oven for 40 minutes to an hour, checking doneness with a knife or toothpick; you want them soft but not mush. Let cool and only then peel them; the skins practically slip right off. This is messy, so use gloves.
2. 2Step 2: If using precooked beets, wear gloves and with a sharp knife or a chopper/mandoline, cut them into cubes or slices as you prefer and place in a bowl.
3. 3Step 3: Slice the onion into rings (or chop if preferred) and add to the beets.
4. 4Step 4: Drizzle on the honey, add the vinegar and the salt, and toss well till beets are completely coated.
5. 5Step 5: Let sit a bit and toss again. These are best after marinating at least half an hour and tossing again before serving; in a pinch, let sit ten minutes and toss and serve.