photo added in 2006 ~
2005: Whaddaya say I get extra credit for this one? The yard is mowed, the suitcases are packed, the Explorer is loaded. Even the dog senses that soon we'll be hitting the road. Yes, tomorrow is the start of a two-week holiday and here I am, using up some of those beets cooked on Sunday. (The rest are in the neighbor's fridge.)
So are they any good? Yep. Are they easy? Yep. Are they pretty? Yep. (Sorry, the camera's docking station is packed, too. But imagine beet-stained onions with sassy-green capers. Photo added in 2006 ... but isn't this a pretty dish?!) Are they a keeper? You bet.
2006: These were even better than I remembered! They make for a hearty, filling side dish but I'd also toss them with pasta for a vegetarian supper.
RECIPE for RED ONION BEETS
Time to table: 15 minutes
1 tablespoon olive oil
1 pound red onions, very thinly sliced
2 tablespoons red wine vinegar
1 pound cooked beets, chopped (there are several ways to cook beets in the beet recipes)
Salt & pepper
4 tablespoons drained capers
Heat the oil in a large skillet over medium heat. Fry the onions until they're very soft but not browning, about 10 minutes, stirring occasionally. (2006 note: taste an onion to be sure it's cooked enough, there's a lot of 'em!) Stir in the vinegar and the beets and combine until coated. Season with salt and pepper, scatter with the capers and serve.
TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from French Food at Home by Laura Calder
MORE FAVORITE BEET RECIPES
~ Harvard Beets ~
~ Microwave Beets ~
~ Pan-Pickled Beets ~
~ more beet recipes ~