Onion Beet Salad Recipes

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BEET AND ONION SALAD



Beet and Onion Salad image

I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.

Provided by Marlitt

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs small beets
2 large onions (thinly sliced )
2 garlic cloves (minced )
salt and pepper (to taste )
1/2 cup olive oil
1/2 cup red wine vinegar

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.

Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1

ONION BEET SALAD



Onion Beet Salad image

Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h30m

Yield 9 servings.

Number Of Ingredients 9

12 whole fresh beets (about 2-1/2 pounds), peeled and halved
5 tablespoons olive oil, divided
1 large red onion, chopped
1/2 cup balsamic vinegar
1/3 cup red wine vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.

ROASTED-BEET-AND-ONION SALAD



Roasted-Beet-and-Onion Salad image

If your beets are large, cut them down to size so that they roast more evenly--and more quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 7

20 baby beets, scrubbed
5 onions (a mix of red and white), cut into 3/4-inch wedges
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
3/4 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

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.

ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION



Roasted Beet Salad with Chickpeas and Red Onion image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 medium beets
2 cloves garlic, peeled
1 sprig rosemary
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups canned chickpeas, drained
1/2 red onion, sliced
1/2 cup roughly chopped dill pickles
Juice of 1/2 lemon
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

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.

ROASTED BEET, ONION, AND ORANGE SALAD



Roasted Beet, Onion, and Orange Salad image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 pound beets, preferably very small ones
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
20 large pearl onions, about 1/2 pound
2 oranges, peeled and cut into wedges
2 tablespoons hazelnut oil
1 tablespoon coarsely chopped fresh coriander leaves (also known as cilantro) plus extra for garnish
1/2 cup freshly squeezed orange juice
2 tablespoons hazelnuts, toasted and peeled
1-ounce pecorino, optional, grated on medium-sized holes of box grater

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.

ROASTED BEET SALAD WITH PICKLED ONIONS AND FETA



Roasted Beet Salad with Pickled Onions and Feta image

Categories     Salad     Onion     Roast     Steam     Feta     Beet     Kosher     Simmer     Boil

Yield SERVES 4 TO 6

Number Of Ingredients 9

1/4 small red onion, thinly sliced lengthwise
3 tablespoons champagne vinegar
Kosher salt
1 1/2 pounds (about 5 medium) beets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled (1/2 cup)

Steps:

  • Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.
  • If using baby beets, leave the skin on but halve or quarter them as needed so that they're all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.
  • Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you're using baby beets, slip the skins off as soon as they're cool enough to handle.
  • Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.
  • Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.
  • Note
  • The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn't your color!
  • Tip
  • Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.

BEET, GRAPEFRUIT & ONION SALAD



Beet, Grapefruit & Onion Salad image

My husband loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination! -Michelle Clair, Seattle, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

6 medium fresh beets (about 2 pounds)
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
2 large ruby red grapefruit, peeled and sectioned
2 small red onions, halved and thinly sliced

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.

Nutrition Facts : Calories 161 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED-BEET AND PICKLED-RED-ONION SALAD



Roasted-Beet and Pickled-Red-Onion Salad image

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

4 bunches red baby beets (about 4 pounds), trimmed and scrubbed
4 bunches white baby beets (about 4 pounds), trimmed and scrubbed
1/2 cup olive oil
Salt and freshly ground pepper
2 small red onions, sliced into 1/8-inch-thick rings
1/2 cup plus 2 tablespoons rice-wine vinegar
2 tablespoons prepared horseradish, or more to taste

Steps:

  • 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.

BEET AND RED-ONION SALAD



Beet and Red-Onion Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds fresh beets, trimmed and washed
2 whole cloves
2 whole allspice
1 bay leaf
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
2 teaspoons red-wine vinegar
2 tablespoons chopped Italian parsley
1 large red onion, about 1/2 pound, peeled and thinly sliced

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.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 543 milligrams, Sugar 14 grams, TransFat 0 grams

SOUTH AFRICAN BEET AND ONION SALAD



South African Beet and Onion Salad image

Make and share this South African Beet and Onion Salad recipe from Food.com.

Provided by Chocolatl

Categories     Onions

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb small fresh beet, all but 1-inch of stems removed
boiling salt water (for cooking)
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon sugar
2 small onions, peeled, sliced and separated into rings

Steps:

  • Place the beets in boiling, salted water.
  • Reduce heat to low and simmer, partially covered, for about 30 minutes, or until tender. Add more water if necessary; the beets should be completely covered.
  • Drain and cool.
  • Remove skins from beets.
  • Slice into rounds or strips 1/4" thick.
  • Combine vinegar, salt and sugar in a deep bowl and stir until sugar dissolves.
  • Add beets and onions and stir to coat.
  • Marinate at room temperature for about 30 minutes, stirring every 10 minutes.
  • Serve at room temperature.

MARINATED BEET SALAD



Marinated Beet Salad image

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Provided by Myra

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

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.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g

BEET, CUCUMBER, AND SWEET ONION SALAD WITH DIJON-HONEY DRESSING



Beet, Cucumber, and Sweet Onion Salad with Dijon-Honey Dressing image

Categories     Salad     Mustard     Onion     Vegetable     Bake     Quick & Easy     Cucumber     Beet     Summer     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

6 medium beets, trimmed
1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds
1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
4 teaspoons honey
4 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup corn oil

Steps:

  • Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.
  • Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
  • Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

ENDIVE, BEET AND RED-ONION SALAD



Endive, Beet and Red-Onion Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 pound raw beets, trimmed
Salt to taste
3 heads medium-size Belgian endive
1 red onion, about 1/3 pound
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
3 tablespoons vegetable oil
4 tablespoons finely chopped parsley

Steps:

  • Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets.
  • Trim off the bottom of the endives and cut them into 1 1/2-inch length strips. Drop the pieces into cold water. Drain and pat dry.
  • Peel and slice the onion.
  • Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 364 milligrams, Sugar 5 grams, TransFat 0 grams

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From mayihavethatrecipe.com


ISRAELI BEETROOT SALAD - LADY LEE'S HOME
Let the beets cool (you can wash them with cold water to speed this up a bit), cut their top and bottom and use a knife to peel them. The skin should come right off when the beets are soft. Slice or dice your beets and add them to a mixing bowl. Remove the stems from a bunch of cilantro and chop the leaves.
From ladyleeshome.com


BEET AND ONION SALAD RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Beet And Onion Salad Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


BEST ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION RECIPES
2017-12-07 Step 1. Preheat the oven to 350ºF. Step 2. 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 ...
From foodnetwork.ca


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