How to make it

  • Preheat oven to 425.
  • Wrap beets tightly in foil to make 2 packages and roast in middle of oven 1-1/2 hours.
  • While beets roast simmer vinegar, water, sugar and spices stirring occasionally for 15 minutes.
  • Add onions and simmer stirring for 2 minutes.
  • Pour pickled onions with liquid and spices into bowl and cool to room temperature stirring often.
  • Unwrap beets and when just cool enough to handle slip off skins and remove stems.
  • Cut beets into 1/2" thick wedges and transfer to a serving bowl with tomatoes.
  • Drain pickled onions in a sieve set over another bowl and discard allspice.
  • Add onions with remaining spices and 2 tablespoons pickling liquid to beets and toss well.
  • Season with salt and pepper then serve immediately.

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