ROASTED SPRING ONION & BEET SALAD

By BobD

Ingredients

• You can roast the beets and the onions at the same time (in separate pans), but watch the onions closely, as they will be bitter if they blacken too much in the oven.
• 2 medium size spring onions, preferably red, sliced across the grain
• 3 tablespoons extra virgin olive oil
• 1 bunch beets (about 1 pound), roasted, peeled and sliced
• Salt and freshly ground pepper
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/2 teaspoon balsamic vinegar
• 2 to 3 tablespoons finely chopped parsley or arugula
• 1 ounce toasted almonds, chopped (2 tablespoons chopped)

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Preheat the oven to 425 degrees. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat.

2. Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the parsley or arugula and the almonds, and serve.

Advance preparation: The roasted beets keep well for four or five days in the refrigerator. I find that the onions are best soon after they’re roasted; the sweetness fades with time.