Tomato Roasted Beet And Pickled Onion Salad

Directions

1. Wrap beets tightly in foil to make 2 pkgs. and roast in middle of oven till tender, about 1 1/4hours.
2. While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 min. Add in onions and simmer, stirring, 2 min. Pour pickled onions with liquid and spices into a bowl and cold, stirring occasionally, to room temperature.
3. Unwrap beets and, when just cold sufficient to handle, slip off skins and remove stems. Cut beets into 1/2 inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and throw away allspice. Add in onions (with remaining spices) and 2 Tbsp. pickling liquid to beets and toss well. Season with salt and pepper.
4. Makes 6 servings.
5. Cooks' notes:o Pickled onions can be made 3 days ahead and chilled, covered.
6. o Salad can be made 1 day ahead and chilled, covered.