Paper Beet & Onion Salad

My friend Julia made a salad like this at a potluck I attended, and it was so good, I set out to make my own. It’s wonderfully summery, and pairs with just about anything coming out of the kitchen this time of year.

6 medium beets, peeled

1 large sweet onion

2 T. apple cider vinegar

4 T. white wine vinegar

2 T. honey

1 T. + 2 t. Dijon mustard

2 T. extra virgin olive oil

salt and pepper

Quarter the beets and onion. Using a food processor with a slicer attachment, slice the beets and onion into paper-thin pieces. Add to a bowl and set aside. In a medium jar with a tight-fitting lid, combine remaining ingredients and shake until emulsified. Pour the dressing over the beets and onion, and stir to coat the veggies well. Salt and pepper to taste. Refrigerate, covered with plastic wrap, to allow the veggies to soften and the flavors to meld. Serve cold.