Beet & Onion Salad

This is a such an easy, simple salad, which sometimes can be the best ones!

Beet and Onion Salad

serves 4-6

2 lbs beets

1 cup red onion, sliced half moon

4 Tbsp brown rice vinegar

2 Tbsp olive oil

1 Tbsp ume plum vinegar

Cut the ends off beets and wash well, then boil in water until soft (about an hour). Place onions in a small bowl and cover them with some of the boiling beet water. Cover with a lid and set aside for 45 minutes or so. When beets are done, drain the water and cover with cold water. Peel the beets while they are submerged in the water by rubbing them with your hands. Remove beets from the pot as you peel them. Slice in half and then into half moons. Place in a bowl. When onions are soft, drain water and add them to the beets. Mix vinegars and oil, then pour over the beets and onions. Mix well. Allow to marinate refrigerated for at least an hour, or overnight.