- 6 medium or 12 small beets
- 4 medium onions
- 1/2 c. apple cider vinegar
- 1 c. olive oil
- 1/4 c. umeboshi vinegar (This is what really makes the dish for us. We've tried substituting other flavorful vinegars and haven't liked the results -- let me know if you find a substitution you like.)
Boil or pressure cook the beets until soft. Let cool, then slip off their skins and slice thinly.
Slice the onions into thin half-moons. Bring a pot of water to boil. Add the onions to the boiling water. Let onions sit for a second in the water, then drain.
Combine the vinegars and olive oil in a bowl. Add hot, drained onions and the cooled sliced beets to the vinaigrette. Stir to coat, let sit at least 30 minutes for flavors to meld. If you refrigerate it, bring to room temp before serving to let the olive oil in the vinaigrette reliquify.