4 large beets, fresh
1 medium red onion
2 Tbs (30mL) vegetable oil
1 Tbs (15mL) cider vinegar
1/2 tsp (3g) salt
1/2 tsp (1g) pepper
Scrub beets to remove any dirt or soil. (Do not peel, as the peel slides off
easily after cooking).
Place beets and enough water to cover them in a medium-sized saucepan.
Cover, and bring to a boil. Reduce heat to medium and cook for 45 minutes,
until beets are tender, but not mushy.
Drain and rinse with cold water. Hold each beet under cold running water
and slip the skin off. Slice crosswise into 1/4-inch (1/2cm) slices, and place
in a shallow bowl.
Slice onions into rings. Add to beets.
Mix oil, vinegar, salt and pepper in a small bowl and pour over beets and
onions. Gently mix to combine.
Chill for several hours before serving.