This was the best salad I have eaten in a long time!
I wasn’t keen to begin with.
In fact, if I wasn’t part of the French Fridays with Dorie group, I would not have even paused at this page.
But I am sooo glad I did!

I had no idea that placing a sliced onion into a bowl of cold water and refrigerating it, would make it so crispy and crunchy!
The vinaigrette of Dijon mustard, honey, sherry vinegar, olive oil, salt and pepper elevated the taste of the entire dish.
The assembly was the simplest and best part though!
I just had to scatter the leaves of rocket (and I had spinach as well). Sprinkle the cherry tomatoes. Layer the cooked beets that were chilling in the refrigerator with the vinaigrette. Crumb over some goat’s cheese and top with the icy red onions.

I served mine with chicken coated in panko breadcrumbs…

The combination was honestly unbeatable!
I’ll definitely make this again!
Can’t wait to see what everyone else at French Fridays with Dorie thought of this week’s recipe and what they served it with!