Onion Beet Salad Recipe

5 6 7
Onion Beet Salad Recipe
Onion Beet Salad Recipe photo by Taste of Home
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Onion Beet Salad Recipe

Read Reviews
5 6 7
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling

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. Yield: 9 servings.
Originally published as Onion Beet Salad in Taste of Home October/November 2007, p39

Nutritional Facts

3/4 cup: 135 calories, 8g fat (1g saturated fat), 0 cholesterol, 318mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 1g protein.

  • 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
  1. 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.
  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.
Originally published as Onion Beet Salad in Taste of Home October/November 2007, p39

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Reviews forOnion Beet Salad

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annrms User ID: 2649709 260735
Reviewed Feb. 3, 2017

"Used this recipe along with the Roasted Beet Wedges recipe using the fresh rosemary instead of basil. Yum! I sliced them instead of cubing them and used apple cider vinegar."

MY REVIEW
nana4b1g User ID: 3396807 166612
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
swandlw User ID: 5826298 171243
Reviewed Apr. 17, 2012

"Delicious!!"

MY REVIEW
kknepper User ID: 3913152 209011
Reviewed Aug. 17, 2011

"very fresh and zingy, very tasty"

MY REVIEW
[email protected] User ID: 2187140 97883
Reviewed Sep. 5, 2010

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

MY REVIEW
Geri Glaser User ID: 4742486 96338
Reviewed Dec. 29, 2009

"very, very good and festive."

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