Option A: Boil
Place the whole, peeled beets in a large pot.
Cover with water and bring to a gentle boil.
Reduce heat and let them simmer for about 30–40 minutes, or until a fork easily pierces through.
Drain and set aside to cool slightly.
Option B: Roast
Preheat your oven to 400°F (200°C).
Wrap each beet in foil or place them in a baking dish with a splash of water.
Roast for 40–50 minutes (depending on size) until they are tender when poked with a fork.
Slice or Dice the Beets
Once the beets are cool enough to handle, slice them into rounds or cut them into cubes. Grandma’s tip: Thicker slices maintain a hearty bite, while thinner slices are great for layering in salads.
Combine with Onions
Place the chopped or sliced beets in a bowl.
Add the finely chopped onions and gently toss together.
Make the Dressing
In a small bowl, whisk together the olive oil, vinegar, honey (if using), salt, and pepper.
Adjust the flavor to your liking—more vinegar for tanginess, more honey for sweetness.
Dress the Beets
Pour the dressing over the beets and onions.
Stir gently until everything is well coated.
Optional Herb Garnish
Sprinkle fresh parsley or dill for a burst of color and added aroma.
Chill (Optional)
For best results, let the dish sit in the refrigerator for at least 30 minutes. This allows the flavors to meld and intensify.
Serving and Storage Tips
