Marinated Beet Salad with Candied Red Onions

My neighbor turned me on to beets early this summer, and I have been enjoying them ever since! James and I both are loving them, but Aidan hasn't developed the same appreciation yet. We will have to keep trying.

This recipe was given to me at the Farmer's market by the nice lady selling beets. This salad was pretty tasty, and the leftover onions were perfect on a pizza we made today.

Candied Red Onions

(you can start these while your beets are roasting.)

2 cups diced red onions

1/4 cup red wine vinegar

1/4 cup red wine

1/2 cup sugar

1 cup water

Mix all ingredients in a sauce pan, and bring to a boil. Reduce the heat and cook at a slow boil, stirring occasionally, until the liquid is reduced to a thick syrup. Watch it carefully and stir regularly at the end, as the sugar syrup burns easily.

It takes 30 -45 minutes to reduce the syrup.

Marinated Beets

Roast beets in a preheated 400 degree oven. Remove greens and roots, wash beets, rub with olive oil and wrap tightly in foil. Bake for 40 minutes - or until the are tender through. let the beets cool and then slip off their skins. (You can keep them this way in the fridge up to a week)

Marinade

2 Tbsp olive oil

1/4 cup thinly sliced green onions

1/ cup red wine vinegar

1 Tbsp mustard

1 Tbsp minced thyme. (or fresh is even better!)

2 tsp grated orange or lemon peel

1 tsp finely grated garlic

fresh ground salt and pepper to taste

Cut the beets into 1/2 inch slices, then quarter the slices. Put the beets in a bowl and mix with marinade. Let stand at room temperature for at least one hour. Add onion to taste. ( I added about 1/2 of the above candied onions. )