This recipe is from the cookbook, The Savory Way by Deborah Madison. Deborah is the founder of the Greens Restaurant and the author of The Greens Cookbook, among many other vegetarian cookbooks.

Beet and Fresh Onion Salad

Ingredients:

• 4 to 5 beets
• 2 handfuls of arugula, mache, or beet greens or a mixture of the three
• 2 small fresh red or yellow onions
• 2 hard-cooked eggs
• 1 tablespoon of finely chopped parsley
• Freshly ground pepper

The Vinaigrette:

• 1 ½ tablespoons strong red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt
• 3 tablespoons olive oil
• 2 tablespoons walnut oil

Directions:

Pre-heat oven to 375 degrees. Trim the beets and put them in a pan with ¼” water, cover with foil and bake until they are tender when pierced with a knife – about 35 minutes. Let them cool; then slip off the skins and slice into ¼” rounds or quarters. Wash and dry the greens and slice the onion into thin rounds. Quarter the eggs. Gently toss the sliced beet and onions together with all but a tablespoon of the vinaigrette. In another bowl, dress the greens with the remaining vinaigrette. Lay the beets on the platter and set the greens around them. Garnish with the eggs and chopped parsley and finish with a grinding of pepper.