Beet Salad

• 3 to 4 large beets (1 3/4 pounds), tops removed
• 1 medium-size onion (4 ounces), peeled, halved and very thinly sliced
• 1/2 cup sour cream
• 3 tablespoons red-wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons sugar
• 1 teaspoon salt

1. Place the beets in a large saucepan, cover with tepid tap water and bring to a boil over high heat.
2. Reduce the heat to low, cover with a lid and cook gently for approximately 1 1/4 to 1 1/2 hours, until tender.
3. Drain and cool to lukewarm.
4. Peel the beets and cut them into 1/4-inch slices.
5. Place in a bowl and stir in the remaining ingredients.
6. Serve at room temperature, but not cold.

beets, onion, sour cream, redwine vinegar, freshly ground black pepper, sugar, salt

Taken from cooking.nytimes.com/recipes/3181 (may not work)