Beet and Onion Salad with Herb Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- 4 small, cooked Beets (peeled and cut into wedges)
- 1 yellow onion (cut into wedges)
- 3 Red onions (peeled and cut into wedges)
- for the dressing
- 150 milliliters olive oil
- 50 milliliters Red wine vinegar
- 2 tsps Mustard
- 2 Tbsps finely chopped thyme
- 2 Tbsps finely chopped oregano
- salt
- freshly ground black peppers
- Chili powder (to taste)
Preparation steps
1.
Preheat a grill pan or broiler. Peel the beets and onions and cut into quarters. Grill the beets and onions, turning often, until golden brown. Transfer to a shallow serving dish.
2.
For the dressing: Whisk together the olive oil, red wine vinegar, mustard, chopped thyme and oregano until smooth. Season with salt, pepper and chili powder to taste and pour over the grilled beets and onions. Let stand for 30-40 minutes before serving.
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