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Step 1: Cut off the stalks and greens.

(You can reserve them for recipes like this: http://allrecipes.com/recipe/roasted-beets-and-sauteed-beet-greens/)

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Step 2: Immerse the trimmed beets in simmering water for 30 minutes.

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Step 3: Test the beets, they should be fork tender. Drain.

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 Step 4: To remove the skins, run the beets under cold water. The skins should fall off easily.

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This is what the beets should look like after the skin is removed

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Step 5: Slice beets to desired thickness. The thinner the slice, the quicker the beet will pickle.

(*This is also the time to add finely sliced onion, if desired)

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 Step 6: Make the vinaigrette. Ingredients needed: 1/4 C white wine vinegar, 1 Tbs sugar, 1-1/2 Tbs olive oil, 1/2 tsp Dijon mustard, salt and pepper to taste. (Freshly chopped basil & parsley optional.)

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Step 7: Whisk vinaigrette until emulsified.

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Step 8: Toss vinaigrette together with sliced beets gently to coat. Chill at least 30 minutes to allow flavors to mingle.