Ingredients (for 4-6 persons):
- 2 red onions, peeled
- 2 growths of thyme without leaves
- 120 ml apple cider vinegar
- 60 ml olive oil (and a little more for frying)
- 8-10 small unpeeled beet tubers
- 1 tbsp mustard seed
- Handful of mint leaves
How to cook:
Preheat oven to 150 C.
Chop the onion into thick rings, place on a greased baking sheet and sprinkle with thyme.
Mix the vinegar with the oil, pour the marinade on the onion, salt and pepper. Simmer in the oven for 30-40 minutes. When the onions are golden brown, remove from the oven and let cool.
Boil the beets, then cool, peel, cut into halves or quarters and place in a salad bowl with the onions, being careful not to break up the onion rings.
Heat some oil in a saucepan, add mustard seeds and keep on fire until they start to burst.
Pour the mixture over the salad, add the olive oil, mint, salt and pepper to taste.
Photo: Getty Images
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