Servings
Font
Back
0 from 6 votes

Roasted Beet and Onion Salad

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.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Additional Time
5 mins
Total Time
1 hr 41 mins
Servings: 6 people
Calories: 128 kcal
Course: Side Dish , Salad
Cuisine: American

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

Instructions

    Cup of Yum
  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 Information

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

% 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.