Vinegared Red Onions

One of the standard accompaniment in any
Indian Tandoori restaurant is vinegar red onions.
i am not sure about the origins of it but they definitely are tastier version of the otherwise strong smelled onions. And i always wanted to make them at home so you can enjoy them with your daal tadkaa .. a chef friend then gave the perfect recipe for it.. and it's easy

You Need
1 large beetroot
few small red onions
salt
1tbsp white vinegar
water

Method

Clean and peal the beetroot. grate it finely using grater.

In a saucepan heat the beetroot with little water about 1/2 cup.

Bring it to a boil and simmer for 5-10 minutes till the beetroot leaves all it's color and juice.

Switch off the gas. add some salt strain.

Add vinegar to the juice and put cleaned whole onions in the colored water.

Let they soak color for about 2-3 hours . You can refrigerate up to 2-3 days with the water.

Serve