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Beets and Caramelized Onions with Feta


Active time: 20 min Start to finish: 45 min

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

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.

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.

Makes 4 first-course or side-dish servings.

Gourmet Magazine
September 2003

What is a CSA?February 16th, 2020

Here is a link to a video that helps describe who we are and what we do.  The CSA in the video is not Downtown Harvest, but longtime members will enjoy seeing the similarities:  https:/

Enrollment Is Open for the 2020 Season!February 12th, 2020

Downtown Harvest CSA is thrilled to announce details of our 2020 season, our 16th year of bringing healthy New Jersey food to our urban community! 1) Farmer John Krueger, our farmer for more than a de

Enrollment Is Still Open for the 2019 Season! September 13th, 2019

The season has started, but members can still join at prorated fees.  After enrolling by going to this page: http://www.downtownharvest.org/members/types, a discount will be applied for the

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