Boistfort Valley Farm
Community Supported Recipe Box


(add 4-6 sliced garlic flowers to the onions for sautéing!)


  • 1 Tablespoon cider vinegar
  • 1/2 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 1/2 lb onions (one medium), quartered lengthwise, then cut crosswise into 1-inch pieces
  • 1 bunch small whole beets, scrubbed and trimmed to leave 1 inch of stem
  • 2 oz crumbled feta (about 1/3 cup)
  • 1/8 cup pine nuts (1 oz), toasted and coarsely chopped


dish: side
season: summer

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 1 tablespoon oil, 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. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

Adapted from Gourmet, September 2003 (from