Onion Beet Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and slice the beets into thin rounds.
• STEP 3.Toss the beets with olive oil, salt, and pepper, then spread them out on a baking sheet.
• STEP 4.Roast the beets in the preheated oven for 20-25 minutes, or until they are tender.
• STEP 5.While the beets are roasting, thinly slice the onions.
• STEP 6.In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
• STEP 7.Once the beets are done, let them cool slightly.
• STEP 8.In a large bowl, combine the roasted beets, sliced onions, and vinaigrette.
• STEP 9.Toss everything together until well coated.
• STEP 10.Let the salad sit for 10-15 minutes to allow the flavors to meld.
• STEP 11.Serve the Onion Beet Salad chilled or at room temperature.
• STEP 12.Garnish with fresh herbs, such as parsley or dill, if desired.

Cooking Tips

• To save time, you can use pre-cooked beets instead of roasting them.
• For added crunch, you can sprinkle some toasted nuts, such as walnuts or almonds, on top of the salad.
• If you prefer a milder onion flavor, you can soak the sliced onions in cold water for 10 minutes before adding them to the salad.

Storage and Serving

• Leftover Onion Beet Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing.
• This salad pairs well with grilled meats or as a side dish for a vegetarian meal.