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Onion Beet Salad

Name: Onion Beet Salad
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
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

6 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 1 hour + chilling

Makes

9 servings

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

Onion Beet Salad Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Onion Beet Salad

Ingredients

Directions

Nutrition Facts

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