Active Time

　　20 min

　　Total Time

　　45 min

　　This dish is a particularly good accompaniment to beef or lamb.

　　Active time: 20 min Start to finish: 45 min

　　

Ingredients

Makes 4 first-course or side-dish 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 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces

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

　　3 oz crumbled feta (1/2 cup)

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

　　

Step 1

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