Cebollas Curtidas (Mexican Pickled Onions) - cooking recipe

Ingredients

1 medium beet, trimmed, peeled and coarsely grated
2 garlic cloves, peeled and crushed
2 bay leaves
1/2 cup white wine vinegar
1 lb red onion, peeled and thinly sliced
1/3 cup lime juice
1 tablespoon lime zest
2/3 cup grapefruit juice
salt

Preparation

Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.
Cover and marinate in the refrigerator for 1 hour before serving.