1 (16 ounce) can of sliced beets, undrained
1 small onion, sliced into rings
1/4 cup of red wine vinegar
1 teaspoon of sugar
Put all the ingredients (including the beet juice) into a bowl. Mix well.
Allow the salad to stand at room temperature for 30 minutes. Stir the salad every 10 minutes.
Drain the salad just before serving.
You can save the marinade and soak hard boiled eggs in it overnight to make beet-eggs. (After making the eggs, discard the marinade.)
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