Pickled beets! This must be everyone’s favorite retro buffet food, but when did you last eat them at home? (fess up, when did you last eat them even at a buffet?) Will you eat them just pickled or will you go on to make the salad? It has mayo! WooHoo!

Pickled Beets and Onions

Cook beets as directed (How to cook Beets). Remove skins and slice beets ¼-inch thick and measure slices, then slice thinly half as many Bermuda onions and add to beets. Sprinkle lightly with Salt. Heat to boiling enough sweetened vinegar (half as much sugar as vinegar) to cover them; pour over beets and onions and let stand at least an hour or until cold before serving. If a spice pickle is desired, add any desired spices to the vinegar while heating such as cloves, cinnamon, allspice, whole peppers, etc. One medium bunch of beets and 2 medium onions make 5 servings.

Pickled Beet Salad

Omit onions from the recipe for Pickled Beets and Onions. Serve the pickled beets with mayonnaise or dice the pickled beets and add to them chilled cooked green beans or peas, or diced cucumbers or celery. Add mayonnaise and toss together gently.

From The Modern Family Cookbook