Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
6 to 8

Ingredients

Directions

Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.

When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.

In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Fall Salad

Recipe courtesy of Tyler Florence

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Traditional Mexican Christmas Salad

Recipe courtesy of Marcela Valladolid

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Aunt Trish's Salad Dressing

Recipe courtesy of Ree Drummond

Pear Salad with Gorgonzola Dressing

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword