Roasted-Beet and Pickled-Red-Onion Salad

porro salad creme fraiche dressing

Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.


  • 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


  1. 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.

  2. Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.

  3. 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.

  4. 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.

Related Articles