Beets are delicious and healthy. Combine them with vinegar and onions, and it makes for a colorful and tasty side dish. Pairs nicely with several cuisines, such as North American, Italian, Spanish, and more.
Pickled beet salad
Gather your ingredients
Cook the beets
Cook the beets in a pot (water should cover them) until they are tender. You do not want them too soft - if anything, just tender.
Cool the beets for at least 15 minutes to peel them. Using gloves (if possible), peel the beets. The skin should come off very easily.
Finely slice the onion.
Slice the beets in quarters or in halves.
Mix the beets, onions, olive oil, vinegar, salt (start with 1/2 tsp), pepper (start with 1/4 tsp), and thyme. Rest for 10 minutes and taste the seasoning. A lot will depend on the sweetness of the beets. Chill in the fridge in a sealed container for at least 1 hour. This recipe is even better the next day when it has had a chance to marinate. If you can, plan ahead. It will keep in the fridge for up to 4 days.