Vegetables Root Vegetables Beet Beet-and-Onion Salad 2 Reviews Sweet beets, crisp onion, and great olive oil and vinegar are all you need to make this simple and crowd-pleasing salad from Spanish winemaker Álvaro Palacios. Slideshow: More Beet Recipes By Álvaro Palacios Álvaro Palacios Álvaro Palacios is one of Spain's most respected and celebrated winemakers. His legendary wine L'Ermita put DO Priorato on the world map. Producing acclaimed wines from three Spanish regions, he is recognized as a major figure in modern European viticulture.Experience: Álvaro Palacios was born into a prestigious winemaking family in Rioja, Spain. After training in Bordeaux, he chose to forgo the security of working at his family's Palacios Remondo estate to start his Priorat winery. Álvaro worked with neighboring winemakers to establish the first sub-DO in Catalonia through what was called the "Gratallops Project." His L'Ermita wine was introduced in 1995 to global accolades, placing Priorat and Palacios firmly on the world map. Now with estates in Priorat, Bierzo, and Rioja, Álvaro Palacios is considered one of the most prolific and important winemakers in modern European viticulture.Education: Álvaro Palacios studied enology in Bordeaux and apprenticed with winemaker Jean Pierre Moueix at the famed Château Petrus. Food & Wine's Editorial Guidelines Updated on September 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking / Food & Wine Active Time: 15 mins Total Time: 1 hrs Yield: 8 Ingredients 2 pounds medium beets, peeled Kosher salt Pepper 1 small red or white onion, halved and thinly sliced lengthwise Ice water 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar Directions In a saucepan, cover the beets with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well and let cool, then cut into bite-size pieces. In a bowl, cover the onion with ice water. Add a generous pinch of salt and let stand until crisp, 20 minutes. Drain well; pat dry. In a bowl, toss the beets and onion with the olive oil and vinegar. Season with salt and pepper and toss again. Serve. Make Ahead The boiled beets can be refrigerated in an airtight container for up to 2 days. Bring to room temperature before using. Rate it Print