New This Month

Roasted-Beet-and-Onion Salad


If your beets are large, cut them down to size so that they roast more evenly--and more quickly.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Frederic Lagrange

Source: Martha Stewart Living, August 2012


  • 20 baby beets, scrubbed
  • 5 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 10-Minute Vinaigrette (balsamic vinegar variation), divided
  • 2 teaspoons roughly chopped fresh oregano leaves, plus flowers for garnish (optional)
  • 1 tablespoon roughly chopped fresh chervil leaves


  1. Preheat oven to 375 degrees. Wrap beets in parchment-lined 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.

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

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