Roasted Beet & Red Onion Salad or Side

Another dish from our garden! Serve the roasted beets and red onions over greens for a salad or forget the lettuce and use the veggies as a sumptuous side dish. Cheese would also be a nice addition to this salad -- perhaps shaved Parmesan or chunks of blue cheese. 

Sliced beets and onions are ready to roast. 

Roasted Beet & Red Onion Salad or Side      About 4 servings

2  to to 3 large beets, peeled & sliced about 1/2” thick

1 large red onion, peeled & thinly sliced

2 to 3 garlic cloves, peeled & chopped

2 to 3 sprigs fresh thyme

2 Tablespoons olive oil

1 Tablespoon brown sugar

1 teaspoon salt

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Leafy lettuce 

Toasted walnuts

Extra Virgin Olive Oil and Blanco (white) Balsamic Vinegar for drizzling over salad

1. Preheat the oven to 350° F. Spray a large baking sheet with cooking spray or brush lightly with olive oil.
2. In a medium mixing bowl, toss together the beets, onions, cloves, thyme leaves, olive oil, brown sugar and salt until all the veggies are coated in oil and well mixed.
3. Spread the mixture out over the prepared pan and bake for 45+, stirring every fifteen minutes or until the beets are tender and the onions are tender. Pan could be covered with foil during the last 10 to 15 minutes if they are becoming too caramelized.
4. To make a salad: Arrange roasted beets and onions over lettuce. Top with walnuts. Drizzle with olive oil and Extra Virgin Olive Oil and Blanco (white) Balsamic Vinegar.