South African Beet and Onion Salad

Place the beets in boiling, salted water.

Reduce heat to low and simmer, partially covered, for about 30 minutes, or until tender. Add more water if necessary; the beets should be completely covered.

Drain and cool.

Remove skins from beets.

Slice into rounds or strips 1/4" thick.

Combine vinegar, salt and sugar in a deep bowl and stir until sugar dissolves.

Add beets and onions and stir to coat.

Marinate at room temperature for about 30 minutes, stirring every 10 minutes.

Serve at room temperature.