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

Ingredients

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)

Orange Vinaigrette

• 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)

Preparation

1. Roasted Beet & Onion Salad

   Trim 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.
2. 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.

3. Orange Vinaigrette

   In 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).