Tsilya Sadetsky, owner of Cafe Samovar, is solely responsible for this recipe.
½ small yellow onion, very small dice
1 clove garlic, finely minced
2 tablespoons vegetable oil
1 small can whole cooked beets, liquid discard, beets grated on the largest eye of a box grater
2 tablespoons fresh cilantro
2 ½ teaspoons decent quality balsamic vinegar
¼ cup walnut halves, toasted for 4-5 minutes on a sheet tray in a 350F oven, crushed evenly between two sauté pans
2 tablespoons mayonnaise of your choice
Kosher salt and black pepper, to taste
In a sauté pan, cook the onions and garlic with the oil until the onions brown around the edges. Cool to room temperature.
Once the onions cool, place all ingredients in a large bowl and mix to thoroughly combine. Taste and adjust salt to your own preference.
Refrigerate for 2-3 hours. Serve with butter-toasted pita bread.