With so many healthy properties, we should incorporate them more often in our diet.
Beets, besides being low in calories, and a great source of nutrients including fiber, folate, and vitamin C, are super delicious and versatile in your cooking arsenal.
I always enjoyed them. Cold is my favorite way to enjoy them.
This is an ancient and super easy recipe that we enjoy often.
I enjoy sweet onions, and it marries well with the beets here.
As you may notice, I have not added oil to the recipe. The beets and onions have so many natural juices that there was no need to.
The beets and onions can be roasted 2 days in advance and stored in the refrigerator covered. Yellow onions are delicious as well, I do happen to prefer Sweet Vidalia onions.
Roasted Beet and Onion Salad
- 2.5 pounds beets, scrubbed, leaving 1-inch of the stem attached
- 1.5 pounds sweet onions
- 3 tablespoons balsamic vinegar, or to taste
- 3 tablespoons thyme, or to taste
- Preheat oven to 350F.
- Divide the beets and the onion into small groups, separating the vegetables by size. Wrap the groups tightly in aluminum foil and roast the beets and onion groups in the oven for 1 ½ to 2 hours, or until they are tender.
- Unwrap the beets and the onions carefully and let them cook until they can be handled. Peel the beets and cut them into 1/3-inch-thick sticks. Peel the onions and cut them lengthwise into 1/3-inch-wide strips.
- In a bowl toss the beets with the vinegar and salt and pepper to taste, add the onions and 2 tablespoons of the fresh thyme. Toss the mixture gently.
- Transfer the salad to a serving bowl, sprinkle it with the remaining 1 tablespoon of thyme and serve the salad warm or chilled.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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