Heirloom baby beets –
- 2 bunches of golden beets
- 2 bunches of red beets
- 2 bunches of candy-stripe or (Chioggia) beets
- 1 cup of thinly minced vidalia onions
- ¼ cup of honey
- 2 ounces of sherry vinegar
- 4 ounces of extra virgin olive oil
- Pink peppercorn to taste
- Fresh thyme
Eating more salad is a great way to be healthier and having a cold side dish is lovely in the warmer months when you’re not too keen on heating up your house with your oven or stove. Salad isn’t just a side dish though. Add enough to it and you’ve got yourself a delicious and healthy main dish. You can keep it light and have a simple salad on its own for lunch or even dinner. It’s all up to what your preference is. You can create so many different flavors in your salad. Today we are going to go through the steps to make this lovely salad recipe that I cannot wait to share with you! First take a look at the ingredient list and start preparing everything needed.
Have all of your beets cubed up and measured into separate bowls. Then we will continue with the recipe by chopping up the sweet vidalia onion. Start by removing the skin then slicing the onion in half from top to bottom. Take the core out, place the flat side down on a cutting board and trim it a little bit on both sides (top and bottom) just to get it even. Now we are going to cut it into julienne strips going from one end to the other but when you get about half way flip the onion forward and start chopping with the same method. This will prevent any accidents like you cutting your fingers.
This vinaigrette is so simple. In a mixing bowl add two tablespoons of clover honey and three tablespoons of sherry vinegar. Add one-quarter cup of olive oil and whisk together quickly to really mix in the honey well. Sprinkle in some pink peppercorn which will add a nice fruity flavor and some color to it, then add some fresh thyme. Now we can put in our minced sweet vidalia onions and our chopped candy stripped beets. We aren’t finished yet. Don’t forget to add our two bunches of cooked red beets and our two bunches of cooked yellow beets. Mix this around in your bowl with some salt and some pepper. The flavor really melds together best if you mix this up about an hour ahead of time but it also works well if you mix it up and refrigerate it over-night. Just remove it from the fridge and let it get back to room temperature so the sweet flavor comes out. Once all this is prepared we are ready to put it on the plate over some delicious greens. It works best with a nice mix of beautiful spring greens like mizuna, raddichio, arugula, and frisee lettuce. Add that beautiful beet mixture onto the middle of your spring mix and you will have a salad pleasing to the eye and the taste buds.