There was this family of four crowding the beets at the farmer’s market. Wait, whoa… they planned on buying ALL OF THEM?? ‘Scuze me, ‘scuze me… got the last bunch. Beets with Red Onion Vinaigrette was the recipe I wanted to share with you this week and it almost didn’t happen.
OK, enough about the food… do you go to garage sales? Being in a rental at the moment – in between selling our Westwood house and finding the new place to buy – is making me restless. We have NO space for new stuff, and I was a maniac about getting RID of things before we moved. Yet, I saw this tiny bamboo table on Craigslist and rushed to get it. What was I doing trolling for furniture? Blame Erika of In Erika’s Kitchen – she lives a couple of miles away and decided it was time to transform an unused garage into her cool studio office. Which means I can stick my nose in and help her shop.
And when together, we always talk about food.
This beet recipe is from Cooking Light magazine; it actually calls for shallots. There were none at the farmers market. Thinly sliced red onions were a worthwhile substitution and Larry even mentioned that the onions were the best part.
The three beets I grabbed came to 1 lb. That resulted in Larry and I both having a half pound of beets for lunch. We wouldn’t have been able to stop eating if there were more anyway, these are exceptionally tasty.
Beets with Red Onion Vinaigrette adjusted slightly from Cooking Light Magazine
- 1 lb. fresh beets, peeled and halved
- 2 tablespoons thinly sliced red onion
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
Place beets in parchment paper bag (I used Paper Chef) or wrap in parchment paper. Microwave on HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.
Combine red onions and remaining ingredients in a medium bowl; stair well with a whisk. Add beets; toss gently to coat.