Name: Beet Salad with Kalamata Vinaigrette Recipe
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: For Salad:; 4 medium red beets; ½ cup red wine vinegar; 1½ tsp salt; 2 medium red onions; 2 tbsp extra virgin olive oil; ¼ tsp freshly ground pepper; 6 cup mesclun; 6 oz manouri; For Vinaigrette:; 2 tbsp red wine vinegar; 1 tbsp olive brine; 1 tsp honey; ½ tsp dried oregano; ¼ tsp salt; ⅓ tsp freshly ground pepper; ¼ cup extra virgin olive oil

beet salad with kalamata vinaigrette recipe

How To Make Beet Salad with Kalamata Vinaigrette

Toss a quick and easy lunch with this beet salad that combines red beets and mesclun tossed in sweet red wine vinegar and olive brine dressing.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

For Salad:

4medium red beets
½cupred wine vinegar
1½tspsalt
2medium red onions
2tbspextra virgin olive oil
¼tspfreshly ground pepper
6cupmesclun
6ozmanouri,or other mild goat cheese

For Vinaigrette:

2tbspred wine vinegar
1tbspolive brine,from jar of kalamata olives
1tsphoney
½tspdried oregano,crushed, preferably Greek
¼tspsalt
⅓tspfreshly ground pepper
¼cupextra virgin olive oil

Instructions

Salad:

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

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