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Vidalia's Onion and Beet Salad




Source of Recipe


Internet


List of Ingredients




2 small bunches golden beets
2 small bunches red beets
1/3 cup honey
1/3 cup cider vinegar
1 tablespoon fresh thyme leaves
1⁄4 cup olive oil
1⁄4 teaspoon salt
Freshly ground black pepper
4 thin slices of baguette, toasted
3 ounces of herbed goat cheese
4 cups thinly sliced romaine lettuce
1 Vidalia onion, thinly sliced


Recipe



1. Put beets into two separate saucepans (to retain colors). Cover with water and bring to a boil. Reduce heat and simmer 15 minutes or until tender. Rinse beets separately under cold running water. Rub off skins with an old kitchen towel or paper towels. Cut beets into quarters.

2. Whisk together honey, vinegar and thyme in a small bowl. Slowly whisk in olive oil, salt and pepper until vinaigrette emulsifies. Combine beets and 1⁄4 cup vinaigrette.

3. Spread each baguette slice with goat cheese and broil until brown on the top. Combine lettuce, beets, onions and 1/3 cup vinaigrette; toss well. Serve with goat cheese crostini. You'll have leftover vinaigrette. Serves 4.