Roasted Beet Salad with Pickled Onions and Feta

Name: Roasted Beet Salad with Pickled Onions and Feta
Yield: SERVES 4 TO 6
Ingredients: 1/4 small red onion, thinly sliced lengthwise; 3 tablespoons champagne vinegar; Kosher salt; 1 1/2 pounds (about 5 medium) beets; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon Dijon mustard; 1/4 teaspoon honey; 2 tablespoons chopped fresh parsley; 2 ounces feta cheese, crumbled (1/2 cup)

December 22, 2011

This hearty salad is a near-constant in our deli case and a favorite among guests and staff . Although the beets are the star of the show, the pickled onions play an important supporting role, adding textural interest and a vinegary punch. At the store, we cook the beets by baking them whole, in a deep roasting pan with 1 inch of water. For a small, at-home quantity I suggest steaming. It’s faster because steam gets hotter than boiling water (which maxes out at 212°F) and uses less energy than turning on the oven. However, if you prefer to roast or boil your beets, feel free—the results will be just as tasty.

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