Sweet and Sour Beet Salad

This is so quick and easy that you can’t quite believe it. Of course, this all started when I spied a package of fully cooked, peeled beets in the refrigerator case and thought, hmm, nutritious and popping with bold color and flavor, let’s add this to the menu. It’s both tart and a bit sweet and is a wonderful foil to any main dish or can be eaten as is as a salad plated on some crispy greens.

The beets can be served in slices, julienned or I like them in cubes. The deep burgundy color is so pretty and makes you hungry just looking at them. I have also prepared beets from scratch many times and while not difficult, this will add 40 minutes to an hour in your cooking, so it’s nice to occasionally have a “cheat” and buy the precooked. I will give instructions for cooking beets below in directions for those who cannot come by the precooked, never fear.

Open your packet of cooked beets and drain the liquid and place on a cutting board.

Cut into slices or cubes and put into a serving bowl. Take a raw onion, peel and slice into rings. Take a jar of honey and drizzle 2 tablespoons over the beets, add a tablespoon of vinegar and sprinkle about a quarter to half a teaspoon of salt over all. Toss till all the beets are coated with the honey and vinegar. Let sit a bit and toss again. This tastes better when allowed to marinate for at least half an hour but you can serve after ten minutes or so in a pinch. It’s delicious and refreshing and has easily available ingredients. Will be an eye popping delight on the plate.

Sweet and Sour Beet salad

6-7 small cooked beets (500 grams or a little over 1 pound) OR uncooked beets (I will give cooking directions)
1 small raw onion cut in rings
2 tablespoons honey
1 tablespoon vinegar
a sprinkle of salt, 1/4-1/2 teaspoon to taste

Directions:

If you can get the cooked peeled beets, great, if not, here are instructions how to cook the beets. Skip over this part if you have the cooked kind.

Get about a pound of beets, and do NOT peel. Scrub well, cut off the “head” and “tail” of the beets and put on a parchment lined pan (they can leak a bit and this saves messy cleanup). Roast at 375 in the oven for 40 minutes to an hour (check 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 a messy business since the beets are dripping color on you and I recommend you use gloves as I do.

If using the precooked kind of beets, also don the gloves (I use latex) and with a sharp knife or a chopper/mandoline, cut them into cubes or slices, as you prefer and place in bowl. Next slice the onion, I like cutting them into rings but they can also be chopped if you prefer and add to beets. Drizzle on the honey, add the vinegar and the salt and toss well till beets are completely coated and toss again after letting sit a bit. These are best after marinating at least half an hour and tossing again before serving, however, in a pinch, let sit ten minutes and toss and serve.