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.