|2 each • Yellow Beets • peeled and diced|
|2 each • Vidalia Onions • diced|
|1 each • Orange, for juice • juice of|
|1 tbsp • Honey|
|1/2 tsp • Thyme • chopped|
|1 tsp • Mustard - prepared|
|1/4 cup • Olive oil|
|1 tsp • Olive oil|
|Salt to taste|
|Pepper to taste|
Peel yellow beets. Add beets to a pot with water. Bring to a boil. Lower heat and let simmer for 10 minutes or until tender.
Cool beets down with cold water, drain and dice small.
Dice vidalia onion. Heat 1/4 cup of olive oil in a medium saute pan. Add onion and cook over low heat for 5 minutes or until onion is translucent. DO NOT BROWN THE ONION. Add juice of 1 orange. Bring to a boil and add honey, mustard, thyme, salt and pepper. Remove from heat and slowly whisk in the additional 1 teaspoon of olive oil. Add the diced beets and mix.
Delicious with grilled fish and poultry.