3 1/2 cups (about 1 lb) beets
1/2 cup (1/2 medium) yellow onion or 1 medium Bermuda onion
coarse salt and freshly ground black pepper
1/4-cup extra virgin olive oil, or more to taste
2 T wine vinegar, or more to taste
Leave about 2 inches of stem on the beets. Wash, then place in cold water to cover, bring to a boil, and boil gently for about 1 hour, or until tender. Or cook in a pressure cooker with cold water to cover for 10 minutes, or in a 325 F (165 C) oven until tender, 1 to 2 hours, according to freshness. Test with a fork to be sure they are cooked through. Cool and slip off the skins. Slice the beets and onion thin and place in a salad bowl. Sprinkle with salt and pepper to taste and dress with the oil and vinegar.