Roasted Beet and Onion Salad
User Reviews
5.0
6 reviews
Excellent
Roasted Beet and Onion Salad
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This is a very old and super easy recipe that we enjoy often. I really enjoy sweet onions, and it marries well with the beets here.
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Ingredients
- 2½ pounds beets scrubbed, leaving 1-inch of the stem attached
- 1½ pounds sweet onions
- 3 tablespoons balsamic vinegar or to taste
- 3 tablespoons thyme or to taste
- salt
- pepper
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Instructions
- 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.
Nutrition Information
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Calories
128kcal
(6%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Sodium
158mg
(7%)
Potassium
779mg
(22%)
Fiber
6g
(24%)
Sugar
19g
(38%)
Vitamin A
230IU
(5%)
Vitamin C
20.3mg
(23%)
Calcium
69mg
(7%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Sodium | 158mg | 7% |
| Potassium | 779mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 69mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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