Roasted-Beet Salad

By Lv2Cook

Ingredients

• 8 beets (about 2 pounds)
• 5 tablespoons rice vinegar divided
• 1/4 teaspoon salt divided
• 1/4 teaspoon freshly ground black pepper divided
• 8 cups gourmet salad greens (about 8 ounces)
• 2 teaspoons olive oil
• 1 slice (1/8-inch-thick) red onion separated into rings

Preparation

Step 1

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.