In a bowl, toss the beets with balsamic vinegar, salt, and pepper. Add the sliced onions and fresh thyme. Transfer the salad ...

Set the vinaigrette aside. Add sliced onions over beets bites. Add chopped mint. Pour the vinaigrette over and mix everything well. On the salad platter, layer the spring mix first. Then slice the ...

This classic salad makes an elegant and tasty first course for a dinner or a great lunch main dish. I simplify the preparation by using sliced canned beets. Drain the juice from a 1-pound can of ...

Heat olive oil in a skillet over medium-high heat. Add chopped shallots and sliced beets and cook for about 5 minutes. Stir in couscous and cook for another minute. Add water and salt. Bring the water ...

Drain the onion slices and add to the spinach along with the tangerine, grapefruit and beets. Drizzle the mustard dressing over the salad and toss well. Serve right away.