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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
  • Total Time
    Prep: 30 min. Bake: 1 hour + chilling
  • Makes
    9 servings


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

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Average Rating:
  • annrms
    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.

  • nana4b1g
    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

  • swandlw
    Apr 17, 2012


  • kknepper
    Aug 17, 2011

    very fresh and zingy, very tasty

  • sdonoghue
    Sep 5, 2010

    This was amazing, and impressed a very finicky family.

  • Geri Glaser
    Dec 29, 2009

    very, very good and festive.

  • shanak
    May 24, 2009

    No comment left