Ingredients:
2 tablespoons cider vinegar
2 teaspoons coarse Dijon mustard
1 teaspoon salt ( or to taste)
black pepper ( lots of black pepper!)
3 tablespoons olive oil
1 lb yellow sweet onions ( quartered lengthwise then cut into about 1-inch pieces)
1 teaspoon sugar
15 whole fresh small beets, peeled ( roasted or boiled, or use as many beets as you wish)
4 ounces crumbled feta cheese ( or to taste)
toasted walnuts (optional)
Directions:
Quarter the beets if they are large, if they are small then just cut in half.
In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
Sprinkle with toasted walnuts if desired.
Delicious!
Servings: 4
Time preparation: 35 min.
Time total: 55 min.