Enjoy this rustic salad as a palate-opening starter or as a hearty side—the combination of robust beets, salty feta, sweet onions, and toasted pine nuts pairs particularly well with the lamb and beef recipes in this book. If you prefer fresh beets, roast them ahead of time and toss them in the dressing once they’ve cooled. Use a combination of red and yellow beets for a more colorful presentation, and to trim some fat and calories, seek out light feta; you’ll never notice the difference.

　　

Ingredients

makes 4 servings

　　2 tablespoons cider vinegar

　　1 teaspoon Dijon mustard, preferably whole-grain or coarse-grain

　　1/4 teaspoon black pepper

　　3/4 teaspoon salt

　　5 tablespoons olive oil

　　1 pound onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces

　　2 (15-ounce) cans small whole beets, drained and quartered (or halved if very small)

　　1/2 cup crumbled feta cheese (3 ounces)

　　1/4 cup pine nuts, toasted and coarsely chopped (1 ounce)

　　

Step 1

Whisk together the vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

　　

Step 2

Cook the onions with the remaining 1/4 teaspoon salt in the remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add the onions to the dressing, then add the beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

　　The Epicurious Cookbook