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Lee Bailey's Wilted Red Onions
and Pickled Beet Salad



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 Bouquet of Beets
Bouquet of Beets
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Kruskamp, Janet
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 Red Onions
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Lee Bailey's Wilted Red Onions
and Pickled Beet Salad

Lee Bailey's Country Weekends:
Recipes for Good Food And Easy Living

by Lee Bailey and Joshua Greene, 1997, Random House Value Publishing

  Rare and Out of Print Books
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"These onions make delicious sandwiches or a topping for tomatoes.
Like the beets, they keep well in the refrigerator. To serve, put a
portion of beets and onions on each individual salad plate."

Wilted Onions:
1 1/2 pounds red onions, peeled and sliced thin
1/2 cup safflower oil
1/2 cup white vinegar
1/2 cup water
1/2 teaspoon pepper
2 teaspoons salt
1 tablespoon sugar
3 or 4 drops Tabasco sauce

Pickled Beets:
1 1/2 cups white vinegar
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon whole allspice
1 1/2 cups water
9 unpeeled medium-size beets, roots and tops removed,
cut into 4 wedges (about 2 1/2 cups)
6 green onions, including some green,
cut into 1/2-inch lengths (about 1/2 cup)
2 sprigs fresh tarragon, each about 3 inches long,
or 1 teaspoon dried

For the onions: Put onions in a crockery bowl. Mix all other ingredients together in a saucepan and bring to a boil. Pour over the onions. When
cool, cover and refrigerate overnight.
For the beets:
Combine vinegar, sugar, salt, allspice, and water in a
medium-size saucepan. Simmer over moderate heat (if using dried
tarragon, add it now). Reduce heat and simmer 10 minutes. Add the
beets, cover, and cook over moderate heat 10 to 15 minutes, or until
beets are tender.
Cool beets in cooking liquid for about 30 minutes and skin them.
Transfer beets and liquid to a jar or bowl. Add the green onions and
fresh tarragon. Cover with cheesecloth and let stand overnight. Next
day, remove cheesecloth and refrigerate, covered.
Serves 6, with leftovers.

The Beet Goes On
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