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Roasted Beet and Onion Salad

Course Salad, Vegetables
Cuisine American
Keyword beets, cobb salad, onion
Prep Time: 5 minutes
Cook Time: 1 hour 36 minutes
Resting Time: 5 minutes
Total Time: 1 hour 41 minutes
Servings: 6 people
Calories 128 kcal


  • 2.5 pounds beets 2 1/2 pound beets, scrubbed, leaving 1-inch of the stem attached
  • 1.5 pounds sweet onions 1 1/2 pound sweet yellow onions
  • 3 tablespoons balsamic vinegar 3 tablespoons balsamic vinegar or to taste
  • 3 tablespoons thyme 3 tablespoons fresh thyme or to taste


  1. Preheat oven to 350F.

  2. 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.

  3. 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.

  4. 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. 

  5. Transfer the salad to a serving bowl, sprinkle it with the remaining 1 tablespoon of thyme and serve the salad warm or chilled.

Nutrition Facts
Roasted Beet and Onion Salad
Amount Per Serving
Calories 128
% Daily Value*
Sodium 158mg7%
Potassium 779mg22%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 19g21%
Protein 4g8%
Vitamin A 230IU5%
Vitamin C 20.3mg25%
Calcium 69mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.