Pressure cook beets for about 30 minutes, or cook in regular pot until soft using small amount of water. Allow to cool enough to handle. Peel by rubbing off skin, which comes off easily. Slice into thin slices of about 1/8 inch thickness.

While beets are cooking, chop up ½ of a medium sized onion. Put in bowl with enough apple cider vinegar to cover onions.

Add beet slices to mixture. Add enough of cooking juice from beets to cover all ingredients. Taste liquid, and add more vinegar if it needs more flavor. Let sit for at least 30 minutes before serving.

Adapted from a recipe I watched my mother make when I was a child.