Beetsalad with grilled red onions,MEVGAL Manouri Cheese and Kalamata vinegrette

60 minutes

Difficulty

Serves 5

Easy. Healthy. Delicious. Filling. What else are you looking for in a salad?

Ingredients

Salad:

4 medium red beets

1/2 c. red wine vinegar

1 ½ tsp. salt

2 medium red onions

2 tbsp. extra-virgin olive oil

¼ tbsp. freshly ground pepper

6 c. mesciun

6 oz. MEVGAL Manouri

Vinaigrette:

2 tbsp. red wine vinegar

1 tbsp. olive brine (from jar of Kalamata olives)

1 tsp. honey

½ tsp. crushed dried oregano

¼ tsp. salt

¼ tsp. freshly ground pepper

¼ c. extra-virgin olive oil

Instructions

To make the 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 until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8 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 ½ teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.

To make the 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.

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