Famer’s Market: Beet Salad Two Ways
I love beets with an unnatural passion. They’re sweet, substantial, and incredibly easy to make. Still, so many of my friends can’t stand them. The simple word “beet” elicits scowls and sneers. Well, friends, this is not a recipe for the scowlers. This is a recipe for bona fide beet lovers. Spare no super-caramelized onion! Leave no beet unturned! This recipe is for the beet of heart (…too much?).
This salad takes the classic beet, balsamic vinegar, & dill combinations to a sweeter level. With sugared onions to enhance the beet’s natural sweetness and greek yogurt to add a richness, this recipe is definitely a win. I made this both as a stacked salad and a tossed one to cater to different tastes (and sizes of beet rounds).
- 6 medium-sized beets
- 2 large sweet candy onions
- 1/4 c brown sugar
- 1/4 c balsamic vinegar
- 1 cup nonfat greek yogurt
- fresh dill, to taste
- salt & pepper to taste
- Preheat oven to 400. Slice beets into 1/4″ thick rounds and dress with balsamic vinegar, salt, and pepper. Bake on a cookie sheet until as tender as desired (30-60 min).
- Carefully slice onions into 1/4″ thick rounds and rub with brown sugar. Lay on a lined baking sheet and bake until lightly browned and tender, turning occasionally.
- Combine yogurt and dill.
- When beets and yogurt are cooked, let cool slightly. Locate similarly shaped beet rounds and pair them up. Locate (or create) onion rounds of the same size and stack over a large dollop of greek yogurt. Drizzle each stack with a little balsamic vinegar, salt, pepper, and dill.
- Chop the remaining beet and onion pieces and dress with greek yogurt.
- You’ve got beets two ways! Enjoy!