Today on French Fridays with Dorie, we are making a beet salad topped with red onions and a really delicious vinaigrette. Here's how:
Get about a pound of beets, clean them well and peel them, then cut them up into quarters. You want to have bite-size pieces. Save the stems and leaves and wash those really well too.
Place the beets in a Dutch oven lined with aluminum foil. Season them with oregano, garlic powder, salt and pepper and some olive oil. Top the beets with the reserved leaves and fold the aluminum foil over them.
No need to discard the beet leaves. Cover the beets with them during cooking, and include them in your salad.Place the lid on the Dutch oven and bake in a 375°F oven for about half an hour to forty minutes. The beets be soft. Take them out of the oven, and reserve the leaves. Make a vinaigrette using Dijon mustard and honey, salt and pepper, dried oregano, white balsamic vinegar and olive oil. Toss the beets with the dressing, cover them again with the leaves and let them cool in the refrigerator for at least an hour. While the beets are cooling, cut half a red onion into thin slices and place it in a bowl filled with cold water and ice cubes. Store the bowl in the refrigerator along with the beets. When ready to serve, arrange the beet leaves on a serving platter and top them with the beets and vinaigrette. Then drain the onion slices, dry them with a paper towel, and spread them over the beets. Allowing the onions to cool in the ice bath will give them a crunchy taste.