Beet Salad

Sephardic Beet Salad 2 pounds 2-inch beets, about 8 total, stems trimmed to 1 inch 1 red or white onion, thinly sliced Dressing: 3 tablespoons fresh lemon juice or red wine vinegar 3 tablespoons chopped fresh cilantro or parsley 2 to 3 teaspoons sugar (I used Agave Nectar) about ½ teaspoon table salt or 1 teaspoon kosher salt ground pepper to taste 6 tablespoons olive oil or vegetable oil 1 cup (5 ounces) crumbled feta cheese (optional) Preheat the oven at 375 degrees. Wrap the beets in aluminum foil and bake until tender, about 1 hour. Or, put the beets in a large saucepan, add water to cover, bring to a boil, cover, reduce the heat to low, and simmer until fork-tender, about 35 minutes. When cool enough to handle, peel and cut into ½ inch cubes. You should have about 4 cups. In a large bowl, combine the beets and onion. To make dressing, in a small bowl, combine the lemon juice, cilantro, sugar, salt, and pepper. In a slow, steady stream, whisk in the oil. Drizzle over the beets, toss to coat, cover, and refrigerate for at least 3 hours or up to 2 days. Serve chilled or at room temperature. Sprinkle with feta cheese just before serving, if desired. --

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