These pickled beets are way easy to make. The beets can be cooked ahead of time or you can even used canned beets (although I don't recommend it). Then half and to an hour in advance whip up the vinaigrette and dress the salad. You can find fresh beets in the supermarket at any time of year, and cold borscht is a summer favorite, but I tend to think of beets as a fall dish. (Larger image.) Serves 2.

Ingredients

• 2 md. beets (about 2-inch diameter); peeled and cut into 1/4-inch slices
• 2 Tbsp. cider vinegar
• 1 tsp. olive oil
• 1 tsp. sugar
• Pinch of dried mustard
• Pinch of ground ginger
• Salt and pepper to taste
• 2 or 3 slices of peeled red onion; cut into quarters

• Prep Time: 10 minutes
• Cook Time: 30 minutes

• Total Time: 40 minutes
• Yield: Serves 2.

Preparation

1. Boil or steam beets until fork tender - 15 to 20 minutes. Cool by rinsing in cold water.

2. Whisk together vinegar, olive oil, sugar, mustard, and ginger.

3. Add salt and pepper to taste.

4. Dress onions and beets with vinaigrette and allow to sit, covered, on the counter for 1/2 to 1 hour.