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Onion Beet Salad Recipe

Onion Beet Salad Recipe

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 YIELD: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

  • 1. 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.
  • 2. 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.
  • 3. 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: 135 calories, 8g fat (1g saturated fat), 0mg cholesterol, 318mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 1g protein

Reviews for Onion Beet Salad

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MY REVIEW
Reviewed Aug. 28, 2012

"Absolutely awesome!I changed it a bit, as I used already cooked beets. Nice to find such a yummy salad for beets"

MY REVIEW
Reviewed Apr. 17, 2012

"Delicious!!"

MY REVIEW
Reviewed Aug. 17, 2011

"very fresh and zingy, very tasty"

MY REVIEW
Reviewed Sep. 5, 2010

"This was amazing, and impressed a very finicky family."

MY REVIEW
Reviewed Dec. 29, 2009

"very, very good and festive."

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