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Gallery Roasted-Beet and Pickled-Red-Onion Salad Recipe Summary Servings: 12
Ingredients Ingredient Checklist 4 bunches red baby beets (about 4 pounds), trimmed and scrubbed 4 bunches white baby beets (about 4 pounds), trimmed and scrubbed 1/2 cup olive oil Salt and freshly ground pepper 2 small red onions, sliced into 1/8-inch-thick rings 1/2 cup plus 2 tablespoons rice-wine vinegar 2 tablespoons prepared horseradish, or more to taste
Cook’s Notes Red and white beets vary slightly in their roasting times; check each one with a fork for tenderness.
Gallery Roasted-Beet and Pickled-Red-Onion Salad
Recipe Summary Servings: 12
Gallery
Roasted-Beet and Pickled-Red-Onion Salad
Roasted-Beet and Pickled-Red-Onion Salad
Roasted-Beet and Pickled-Red-Onion Salad
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 4 bunches red baby beets (about 4 pounds), trimmed and scrubbed 4 bunches white baby beets (about 4 pounds), trimmed and scrubbed 1/2 cup olive oil Salt and freshly ground pepper 2 small red onions, sliced into 1/8-inch-thick rings 1/2 cup plus 2 tablespoons rice-wine vinegar 2 tablespoons prepared horseradish, or more to taste
Directions
Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.
Cook’s Notes Red and white beets vary slightly in their roasting times; check each one with a fork for tenderness.
Cook’s Notes
Red and white beets vary slightly in their roasting times; check each one with a fork for tenderness.
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All Reviews for Roasted-Beet and Pickled-Red-Onion Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted-Beet and Pickled-Red-Onion Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
