This week I ate a great big mason jar full of beets. I do believe this salad is meant to be eaten on its own but I like mixing it into other things. These beets are great tossed with a handful of baby salad greens or used as a great condiment. I had a few on a quick pita sandwich with falafel and cucumbers. These beets are no where near close to pickled beets, in degree of vinegar intensity, but a few tablespoons adds a nice tang and sweetness of the onions is a nice compliment to the earthy beets. Play with the ratios to up your sweet, salty, tangy or earthy as much as you like then start adding beets to all sorts of lunches and late afternoon snacks.
Beets and Caramelized Onions with Feta adapted from Gourmet
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
1 large onion, sliced into slivers
about 16-oz pre-cooked small beets, quartered (or a diced extra large beet)
1/2 cup crumbled feta
salt and pepper
1. Whisk together vinegar, mustard and 2 tablespoons olive oil in a large bowl. Season with salt and pepper.
2. Cook the onion with the remaining tablespoon of olive oil and a pinch of salt over medium heat, stirring occasionally, until golden brown, about 18 to 20 minutes.
3. Add the onions to the dressing, then add beets, stirring gently to combine.
4. Serve sprinkled with feta cheese.