Chunky Beets and Icy Red Onions

This week’s French Fridays with Dorie recipe is a lovely salad called Chunky Beets and Icy Red Onions.  While this salad required very little hands-on time to make, you need to plan ahead because a few of the steps require some cooking or resting time.

After cooking your beets (I roasted mine), cut them into chunks and toss with a simple sherry vinaigrette.  Chill for at least an hour.

I love the way the onions are done:  After thinly slicing them, they are rinsed in a cold water bath to remove the bitterness.  Then they are drained and put in an ice-water bath to give them some crunch.

To assemble the salad, add fresh chopped oregano to the beets and taste for salt and pepper.  I was inspired by Dorie’s Bonne Idee and placed my beets on a bed of arugula and added a little goat cheese.  Finally, top with the icy onions and serve.

Because so many steps in this salad are do-ahead, this would be a great salad to make for company.

I enjoyed this salad a lot.  It made a lovely lunch and is very pretty.  The goat cheese added a really nice flavor, so I highly recommend using it.  I didn’t even bother asking my husband to try this because he really dislikes beets.  My daughter had a few chunks of beets and ate them right up!