Put the water in a pot with a lid.

Cook the beets with no leaves, covered, over medium heat for about 20-25 minutes.

Strain the beets and let them cool down.

Peel and slice them.

Arrange the sliced beets on a salad plate alternating with layers of onions.

Make the vinaigrette with the oil, vinegar, honey, mint and salt to taste and emulsify it.

Add the vinaigrette to the beet and onion salad.

Save in the refrigerator for at least one hour before serving.