In a large saucepan, simmer beets in 3 in. (8 cm) water and half of the vinegar, covered. Cook until beets are tender and can be pierced with a paring knife, about 40 min. Uncover and cool beets in the cooking liquid, about 20 min. Peel and cut beets into 1/2-in. (1 cm) pieces.
Step 2
In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 min. to marinate before serving.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy
