Food & Cooking Recipes Salad Recipes Roasted-Beet and Pickled-Red-Onion Salad Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor. Ingredients 4 bunches red baby beets (about 4 pounds), trimmed and scrubbed 4 bunches white baby beets (about 4 pounds), trimmed and scrubbed ½ cup olive oil Salt and freshly ground pepper 2 small red onions, sliced into ⅛-inch-thick rings ½ cup plus 2 tablespoons rice-wine vinegar 2 tablespoons prepared horseradish, or more to taste Directions 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. Cook's Notes Red and white beets vary slightly in their roasting times; check each one with a fork for tenderness. Rate it Print