Beet Salad with Kalamata Vinaigrette Recipe

Salad:

1. In a large saucepan, combine beets, vinegar, 1 teaspoon salt, and enough cold water to cover beets by 2-inches; bring to a boil. Reduce heat and cook for 40 to 45 minutes until tender. Cool beets in cooking liquid; peel.

2. Using a handheld slicer, cut beets into ⅛-inch-thick slices. Set aside.

3. Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining salt. Grill onions over medium heat for 2 to 3 minutes per side until evenly charred and tender.

Vinaigrette:

1. In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.

2. Arrange 1 cup greens and ¼ cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette.

3. Serve and enjoy.