Beet And Onion Salad Recipes

Steps:

• 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.

Steps:

• Preheat oven to 425°. Scrub beets, trimming tops to 1 in. Wrap in foil; bake beets on a baking sheet until tender, 50-60 minutes. Remove foil; cool completely. Peel, halve and thinly slice beets. Place in a serving bowl., Whisk together next six ingredients. Pour over beets; add grapefruit and onion. Toss gently to coat.

Steps:

• Trim stems from beets leaving 1/4 inch stem attached.
• Place beets in pan with enough water to cover.
• Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
• Drain and cool. peel and slice in 1/4 inch slices.
• Arrange beets on a platter.
• Top with onions and sprinkle with garlic.
• Sprinkle with salt and pepper.
• Mix vinegar and oil and pour over beets.
• Refrigerate until well chilled.

Steps:

• Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
• In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
• Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
• Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
• Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
• Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
• In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
• Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
• Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.

Steps:

• Place beets in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Cool; peel and cut into 1/4-in. strips., In a small bowl, whisk vinegar and mustard until blended; gradually whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine the beets, onions, mint and 2 tablespoons vinaigrette. Cover and refrigerate for 30 minutes., In a large salad bowl, combine the spinach, orange sections, beet mixture and remaining vinaigrette; toss. Top with raspberries. Serve immediately.

Steps:

• Preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
• While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
• Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.

Steps:

• Place the beets in a saucepan and cover with water. Add cloves, allspice, bay leaf, salt and pepper. Bring to a boil and simmer for about 20 minutes or until tender throughout. Let cool in the cooking liquid.
• Remove the beets and peel them. Slice the beets and place them in a mixing bowl. Add salt, pepper, sugar, vinegar, parsley and onion. Toss well to blend and serve.