Simple salad that makes a great lunch, side dish or appetizer. If I have the time, I bake my beets covered with aluminum foil with a splash of water, for around 40 minutes or until they are soft. If I don’t have time, just add some water and place them in the microwave for a few minutes or until they are soft.
Chunky Beets and Icy Red Onions
½ red onion, very thinly sliced
1 tsp. Dijon mustard
1 tsp. honey
1 Tbsp. sherry vinegar
2 Tbsp. extra-virgin olive oil
1 lb. cooked beets, cubed
2 tsp. minced oregano
Put the sliced onion in a small bowl of cold water. Put the mustard, honey, vinegar, olive oil, salt, and pepper in a small jar and shake till emulsified. Toss beets with dressing and chill for about an hour. When ready to serve add oregano and onions, and toss lightly.
Inspired by Around My French Table