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Onion Beet Salad

 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
9 ServingsPrep: 30 min. Bake: 1 hour + chilling


  • 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


  • Place beets in a large resealable plastic bag; add 2 tablespoons oil.
  • Seal bag and shake to coat. Place an 18-in. x 12-in. piece of
  • heavy-duty foil in a 15-in. x 10-in. x 1-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. Yield: 9 servings.
Nutritional Facts: 3/4 cup equals 135 calories,

2 of 2

Onion Beet Salad (continued)

Nutritional Facts: 8 g fat (1 g saturated fat), 0 cholesterol, 318 mg sodium, 17 g carbohydrate, 2 g fiber, 1 g protein.