were beet fans. specifically 'pickled' prep.
dead simple:
trim root & top
1 cup vinegar - my pref is cider vinegar -
1/2 cup sugar
fat pinch of kosher salt
cover with water
gently boil until tender
cool a bid - the skins will slip off very easily
slice
slice a batch of onion to match
glass bowl, insert layers on beets&onion
simmer liquid to cover (recommend: add thru fine mesh strainer to avoid 'particles')
looks like (onions will go red overnight...)
in this pix the beets are not sliced - the prep was for next day so I let the beets cool overnight in the fridge before slicing
