Roasted and Pickled Beets recipe

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Ingredients

12 small beets
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon red wine vinegar
salt and ground black pepper to taste
½ cup thinly sliced onion

Nutrition Info

88.3 calories
carbohydrate: 20.8 g
cholesterol: : -
fat: 0.2 g
fiber: 3.9 g
protein: 2.3 g
saturatedFat: : -
servingSize: -
sodium: 104.2 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.

  2. Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.

  3. Peel beets and cut into 1/4-inch-thick slices.

  4. Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.

  5. Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat, refrigerate until chilled, about 1 hour.

Recipe Yield

6 servings

Recipe Note

A sweet and sour salad perfect for summer evenings. This dish is even better the next day!

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