Roasted Beet & Tomato Salad with Homemade Pickled Onions

Wrap 3-4 Gold beetsin foil and roast at 425 until tender, about an hour.  Peel and cut into thin slices.While the beets are cooking, simmer 1 1/4 C. cider vinegar, 6 T. water, 1 T. mustard seed, 1 t. cumin seed, and 1 t.whole allspice berries with 1 t. sugar for 15 minutes.  Add 2 small red onions, cut into 1/2″ thick wedges and cook for 2 minutes.  Use sieve to drain the onions and spices (reserving the liquid), then discard the spices.

Cut thick slices of 2-3 tomatoes and sprinkle with salt and olive oil.  Toss with the beets and onions plus pickling liquid to taste.


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