Tomato, Roasted Beet, and Pickled Onion Salad

• 6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
• 1 1/4 cups cider vinegar
• 6 tablespoons water
• 1/2 cup sugar
• 1 tablespoon mustard seeds
• 1 teaspoon whole allspice
• 1 teaspoon cumin seeds
• 2 small red onions, cut into 1/2-inch-thick wedges
• 1 pint grape or cherry tomatoes, halved

1. Preheat oven to 425F.
2. Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
3. While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes.
4. Add onions and simmer, stirring, 2 minutes.
5. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
6. Unwrap beets and, when just cool enough to handle, slip off skins and remove stems.
7. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes.
8. Drain pickled onions in a sieve set over another bowl and discard allspice.
9. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well.
10. Season with salt and pepper.

beets, cider vinegar, water, sugar, mustard seeds, whole allspice, cumin seeds, red onions, grape

Taken from www.epicurious.com/recipes/food/views/tomato-roasted-beet-and-pickled-onion-salad-105424 (may not work)