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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

Stock Up share offerOctober 31st, 2018

Pickup for this large optional share will be on TUESDAY November 20 from 5:30 to 8:00pm. This will be a “stock up” share and will include various vegetables that store well, so t

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We will again be offering a winter egg share to our CSA members at slightly reduced prices. The deliveries will be made every other week on Wednesdays, starting the week after Thanksgiving. This

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Downtown Harvest CSA is well into its 14th year of bringing healthy New Jersey food to our urban community.  Despite the unusual weather this summer, Farmer John has come through once again with

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