Boistfort Valley Farm
Community Supported Recipe Box

Roasted Beet and Onion Salad


  • 2# beets, scrubbed
  • 2 onions (a mix of red and white), cut into 3/4-inch wedges
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3/4 cup balsamic vinaigrette


dish: salad
season: fall

Preheat oven to 375 degrees. Wrap beets in foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.

Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets.

Martha Stewart