I humbly submit:
BEETS AND CARAMELIZED ONIONS WITH FETA
This dish is a particularly good accompaniment to beef or lamb. And it is the most fantabulous beet dish ever created.
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 teaspoon salt
3 tablespoons olive oil
1 lb onions (2 medium), cut 4 by 4
1 teaspoon sugar
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)
3 oz crumbled feta (1/2 cup)
1/4 cup toasted pine nuts (1 oz), or more
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 2 tablespoons oil in a slow stream, whisking until combined well.
Cook onions with remaining 1/4 teaspoon salt and sugar in remaining 1 tablespoons oil and Pam in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions pinenuts and beets to dressing, stirring gently to combine. Serve sprinkled with cheese,
Makes 4 servings.
I roast my beets from the garden and add way more pinenuts. I am a beet salad PIG!
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