Roasted-Beet Salad

Roasted-Beet Salad

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  • Prep Time


  • Total Time


  • Servings



  • 8

    beets (about 2 pounds)

  • 5

    tablespoons rice vinegar divided

  • ¼

    teaspoon salt divided

  • ¼

    teaspoon freshly ground black pepper divided

  • 8

    cups gourmet salad greens (about 8 ounces)

  • 2

    teaspoons olive oil

  • 1

    slice (⅛-inch-thick) red onion separated into rings


Preheat oven to 375º. Trim off beet stems and roots. Wrap each beet in foil; bake at 375º for 45 minutes or until tender. Cool beets to room temperature; peel and cut into 1/4-inch-thick slices. Combine beets, 4 tablespoons vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl; toss well. Combine 1 tablespoon vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, salad greens, and oil in a large bowl; toss well. Place 2 cups salad greens mixture on each of 4 plates; top with beets and onion rings.


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