Pickled Beet and Watermelon Salad

I like Pickled  Beets and make them often. I recently made a simple batch of them. I just roasted them up in a covered pan filled with some Cider Vinegar, Some water and some Nectresse (or sugar) . I let them roast at 350 for about an hour till they were fork tender. When they were cool enough to handle I slid the skins off. Sliced them up with very thinly sliced raw onion and let the mixture with it’s  juices  sit. This way they come out nice and not over pickled or too sweet. I added fresh chunks of watermelon to my beet mixture and I think the Pickled Beets with Onions complements the sweetness of the watermelon without overpowering it. This is a very light and refreshing salad that also looks pretty and is something different that I haven’t seen before.

Forking Good!