Caramelized Onions with Warmed Beets Topped with Feta, Pine Nuts, Olive Oil and Fresh Parsley

This is the winter version of a recipe passed on to us by a fellow that came to the market every week to buy our bagged arugula. He confided that the absolute best companion to arugula was slightly warmed shredded beets topped with toasted pine nuts, a flavorful goat cheese, olive oil and a tarragon vinaigrette.  

My winter version lacks the arugula, because it’s simply impossible to find a nice peppery arugula at stores, but I‘ve found that parsley makes an amazing addition to the beets. For winter warmth and sweetness, I’ve also added Caramelized onions. Out of personal preference I omit the tarragon vinaigrette. I’ve been eating this multiple times a week and feel so satisfied after eating it, and it’s so easy to prepare, too.  

Most people  who happen into the room when I'm making this, make a disgusted ugh, sound when I offer the beets. After some prodding, they try it and low and behold it, they actually love beets. It's shocking to them.

 Sauté 2 medium onions in 1 tablespoon butter on medium-low heat for 15 minutes. While sautéing wash 3-4 medium beets and food process or shred. Add beets to onions when almost caramelized, add another tablespoon butter, sprinkle with herbs de provence (~1 tsp) and warm for 5 minutes on medium heat. Remove from heat.  Add juice from 1 lemon. Add 1 bunch of chopped, fresh parsley , sprinkle with cheese (I prefer a raw goat or sheep like Manchego or Spanish Murcia or a feta), drizzle with olive oil and top with pine nuts. Yum~