After the pickup last weekend, I headed upstate. Once there, my friend Cathy, who works wonders with the produce from her garden, taught me the following recipe.
- 8 beets, roast or boiled, cut into 1/2 inch slices
- 1 red onion, thickly sliced
- 1 cup cider vinegar or tarragon vinegar
- 1 cup water
- 1 1/2 t. salt
- 1/2 c. sugar