Roasted Beet And Red Onion Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven and roast the beets until tender.
• STEP 2.Slice the roasted beets and red onions.
• STEP 3.In a bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.

Cooking Tips

• To roast the beets, wrap them in foil and bake at 400°F (200°C) for about 45 minutes to 1 hour.
• You can use a mandoline slicer to get thin and even slices of beets and red onions.
• Let the salad marinate in the vinaigrette for at least 30 minutes before serving for better flavor.

Storage and Serving

• Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
• Serve the Roasted Beet and Red Onion Salad as a side dish with grilled meats or as a light lunch with some crusty bread.
• You can add some crumbled feta cheese or toasted nuts for extra flavor and texture.