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Roasted Beet and Onion Salad
Recipes
Roasted Beet and Onion Salad
6 servings
about 2 hours total (Active 30 minutes)

Ingredients

  • 4 medium red (or gold) beets
  • 1 cup water
  • 1 cup + 1 tablespoon champagne vinegar, divided
  • 1 ½ teaspoons kosher salt, divided
  • Aluminum foil
  • 1 small red onion
  • 1 lemon, for juice
  • 1 (4 oz) bag watercress
  • 3 tablespoons extra-virgin olive oil

Steps

    1. Preheat oven to 400°F. Trim beets. Combine water, 1 cup vinegar, and 1 teaspoon salt. Arrange beets in 13- x 9-inch baking dish; pour vinegar mixture over beets. Cover tightly with foil and roast 1–1 ½ hours until beets are fork-tender. Remove from oven and let stand to cool.
    2. Remove beet skins by rubbing with hands (wear gloves to prevent staining, especially if using red beets). Chill peeled beets, if desired.
    3. Cut beets into ½-inch-thick rounds. Slice red onion thinly (½ cup). Juice lemon (2 tablespoons).
    4. Arrange watercress, beet slices, and onions on large serving platter. Drizzle with oil, lemon juice, and remaining 1 tablespoon vinegar. Sprinkle with remaining remaining ½ teaspoon salt; serve.

Amount per ⅙ recipe serving: Calories 130, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 340mg, Total Carb 16g, Fiber 3g, Total Sugar 12g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 10%