Beets

Simple Beet Salad

• Boil the beets in salty water for about 20 minutes (or 30, if the beets are big)
  
• Rinse with cold water and slip the skins off
  
• Slice the beets
  
• Add thinly sliced red onion (red onion and beets go very well together, although once they have been co-habitating awhile, it is a little hard to tell them apart until you bite into them)
  
• Add salt, pepper, a bit of fresh thyme, and either red wine vinegar OR rice wine vinegar (or both!) I usually use about a 1/3 of a cup per 4 small beets
  
• Let this all sit in the fridge overnight so the beets get a little pickle-y
  
• Top with crumbled feta and fresh pepper.