Food & Cooking Recipes Salad Recipes Roasted-Beet-and-Onion Salad 3.1 (65) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Frederic Lagrange Prep Time: 15 mins Total Time: 1 hr 15 mins Servings: 12 If your beets are large, cut them down to size so that they roast more evenly--and more quickly. Ingredients 20 baby beets, scrubbed 5 onions (a mix of red and white), cut into ¾-inch wedges ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper ¾ 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 Directions 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. 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. Rate it Print