Equipment
Small bowl
Serving dish
or Large shallow bowl
Chef's knife
Ingredients
4 servings
Main
- ½ red onion, finely sliced into half-moons
- 45 ml red wine vinegar
- 450 g beets, cooked and peeled
- 100 g danish blue cheese, crumbled
Nutrition (per serving)
145
Calories
7g
Protein
13g
Carbs
7g
Fat
3g
Fiber
8g
Sugar
377mg
Sodium
Method
01
Combine the sliced red onion and red wine vinegar in a small bowl.
02
Allow the onion to steep in the vinegar for at least 30 minutes, or up to 4 hours.
30m
03
Cut the cooked and peeled beets into uniform sticks approximately the size of thick fries.
04
Arrange the beet sticks evenly across a shallow serving dish.
05
Pour the onion and vinegar mixture over the beets and toss gently to coat.
06
Distribute the crumbled Danish blue cheese over the salad and serve immediately.
Chef's Notes
- For the best flavor, use pre-cooked beets that are vacuum-sealed rather than canned. This preserves their earthy sweetness and texture.
- Don't skip the marinating time for the onions; it mellows their harshness and infuses them with a pleasant tang.
- Ensure the beets are completely cooled before assembling the salad to prevent the blue cheese from melting too much.
- If you can't find Danish Blue, a good quality Gorgonzola or Roquefort can be substituted, though they will offer a slightly different flavor profile.
Storage
Refrigerator: 2 days — Store in an airtight container; the cheese may absorb the beet color over time.
