The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler ...

Peel and quarter the beets, keeping each variety separate. Heat 2 tablespoons oil in a heavy-bottomed ovenproof pan, add onions, and sauté over medium-high heat until both sides are golden brown.

Place the beets in a large bowl and toss with the onion, oil, and vinegar; then season with salt and pepper. Cut 1 piece of heavy-duty aluminum foil approximately 48 inches long by 24 inches wide.

Make the pickled onion. Slice the onion very thinly and put it in a microwaveable container. Add the beet, cilantro, salt, and sugar. Cover everything with 1 part water to 2 parts vinegar.