Save on Pinterest

Onion Beet Salad

Everyone loves the tangy dressing on these mouthwatering baked beets. I’m always asked to bring this pretty dish to family gatherings.—Barbara Van Lanen, Salinas, California
  • Total Time
    Prep: 30 min. Bake: 1 hour + chilling
  • Makes
    9 servings

Ingredients

  • 12 whole fresh beets (about 2-1/2 pounds), peeled and halved
  • 5 tablespoons olive oil, divided
  • 1 large red onion, chopped
  • 1/2 cup balsamic vinegar
  • 1/3 cup red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper

Directions

  • Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender.
  • Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil.
  • Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 135 calories, 8g fat (1g saturated fat), 0 cholesterol, 318mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 1g protein.

Recommended Video