Roasted-Beet and Pickled-Red-Onion Salad
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
- Servings: 12
Source: Martha Stewart Living, July/August 1999
- 4 bunches red baby beets (about 4 pounds), trimmed and scrubbed
- 4 bunches white baby beets (about 4 pounds), trimmed and scrubbed
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 2 small red onions, sliced into 1/8-inch-thick rings
- 1/2 cup plus 2 tablespoons rice-wine vinegar
- 2 tablespoons prepared horseradish, or more to taste
Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.