Roasted Beet & Onion Salad with Orange Vinaigrette
Pair this vibrant salad with cold roast meat or serve over crisp greens, such as endive or watercress, with a little crumbled goat cheese on top. By tossing red beets in the dressing separately, you’ll prevent their juice from tinting the other ingredients.
- Serves: 4-6 as a side dish
- Course: Lunch, Dinner, Snack
Roasted Beet & Onion Salad
- 6 medium red or golden beets or a mixture (about 2 lbs/1 kg)
- 1 tbsp olive oil (15 ml)
- Kosher or sea salt
- Freshly ground pepper
- Orange Vinaigrette (recipe follows)
- 1 tbsp chopped fresh tarragon (15 ml) (or 1 tsp/5 ml dried tarragon or thyme)
- 1/2 Vidalia onion, thinly sliced
- 1/3 cup toasted chopped walnuts or pecans (optional) (75 ml)
- 2 tbsp fresh orange juice (30 ml)
- 1 tbsp white wine vinegar (15 ml)
- 1 tsp coarsely grated orange zest (5 ml)
- 1/4 tsp kosher or sea salt (1 ml)
- 1/4 cup vegetable oil (or a mixture of vegetable oil with olive oil or nut oil) (60 ml)
Roasted Beet & Onion SaladTrim bottoms and green tops of beets. Rub with olive oil and season lightly. Wrap each in two layers of foil and place on a cookie sheet. Roast in preheated 425°F (220°C) oven until beets are still firm, but pierce easily with a skewer, 1–11/2 hours, depending on size. Remove from oven. When cool enough to handle, peel and cut into bite-sized wedges.
- In a bowl, toss beets (separate red and golden beets, if using both) with 2/3 of Orange Vinaigrette and half of tarragon. In another bowl, toss onion with rest of vinaigrette and tarragon. Just before serving, combine beets, onion, and nuts (if using), and adjust seasoning.
Orange VinaigretteIn a small bowl, combine orange juice, white wine vinegar, orange zest, and kosher or sea salt. Slowly whisk in vegetable oil. Adjust seasoning to taste. Makes 1/2 cup (125 ml).