The first French Fridays with Dorie recipe for July is a simple, delicious salad consisting of roasted beets, icy onions, and a homemade honey Dijon vinaigrette.
I began by roasting the beets in the oven with a bit of water. While the beets were roasting, I prepared the onions by slicing them thinly, rinsing them in cold water, and refrigerating them in a bowl of ice water. Rinsing the onions removes the bitterness; and the ice water makes them nice and crisp.
Once the beets were tender, I let them cool, then peeled them and cut them into small chunks. Meanwhile, I made the vinaigrette, which consisted of Dijon mustard, honey, Sherry vinegar, extra virgin olive oil, salt, and pepper. I tossed the beets and dressing together in a bowl, then refrigerated them until dinner time.
I finished the dish by adding chopped fresh parsley and thyme to the beets, then topping them with drained icy onions.
I served the beets for dinner with next week’s salmon and tomatoes en papilotte. The beets were fresh and flavorful, and the onions were crispy, spicy, and not at all bitter.
My daughter, who talked me into sacrificing one of the beets to make pickled red beet eggs, said she liked the beet salad almost as much as the pickled beets. High praise, indeed.