Refrigerator Pickled Beets

I really like pickled beets, and with this recipe you can just make a small batch that doesn't require canning. You can also make more (the original recipe called for 6 beets). I like to put these on a green salad with feta cheese and use the brine as dressing.

Refrigerator Pickled Beets
2 beets, all but 1 inch of tops removed
1/2 onion, frenched or sliced in rings
1/3 c. vinegar (can do a flavored one if you'd like)
1/3 c. water
1 1/2 tsp kosher salt
2-3 T. sugar

Heat oven to 400. Wrap the beets tightly in a piece of foil and put on the rack in the oven, cooking for about 40 minutes, or until fork-tender. Open the foil and let the beets cool enough to handle. Under running water, rub and peel the skin off.

Slice the beets thinly. Layer the beets and the onions in a mason jar or plastic container. Bring the rest of the ingredients to a boil in a small saucepan, and then pour over the beets and onions. Tightly lid the container and let sit in the fridge for 3-7 days before serving.

Recipe adapted from Alton Brown