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

60 minutes


Serves 5

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


  • 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
  • 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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