You are here: Home » Recipes » Vidalia’s Onion and Beet Salad Vidalia’s Onion and Beet Salad Recipe by RelishKitchen Tested Yield 4 servings Prep 10 mins Cook 15 mins The goat cheese crostini makes this dish ideal as a light side or a wholesome, healthy lunch. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Everyone loves Vidalias, particularly Chef Jeffrey Buben and his wife Sallie, who named their Washington, D.C., restaurant Vidalia after the famed allium. This salad celebrates spring with fresh beets, Vidalias and goat cheese. Add rotisserie chicken, shrimp, salmon or beef to make it a main dish. Ingredients 2 small bunches golden beets2 small bunches red beets1/3 cup honey1/3 cup cider vinegar1 tablespoon fresh thyme leaves1/4 cup olive oil1/4 teaspoon salt1/8 teaspoon Freshly ground black pepper4 thin slices of baguette, toasted3 ounces herbed goat cheese1 Vidalia onion, thinly sliced4 cups thinly sliced romaine lettuce Instructions Place beets into two separate saucepans (to keep colors intact). Cover with water and bring to a boil. Reduce heat and simmer until beets are tender, about 15 minutes. Rinse beets separately under cold running water. Rub off skins with an old kitchen towel or paper towels. Cut beets into quarters. Whisk honey, vinegar and thyme together in a small bowl. Slowly whisk in olive oil until vinaigrette emulsifies. Add salt and pepper. Combine beets and 1/4 cup vinaigrette. Heat broiler. Spread each baguette slice with goat cheese and broil until brown on the top. Combine lettuce, beets, onions and 1/3 cup vinaigrette; toss well. Serve with goat cheese crostini. You’ll have vinaigrette left over. Recipe courtesy of Vidalia’s Restaurant, Washington, D.C.