A super refreshing summer salad, this roasted beet and onion salad will be your go-to salad for all gatherings.

With so many healthy properties, we should incorporate them more often in our diet.

roasted beet with onion salad

Beets, besides being low in calories and a great source of nutrients, including fiber, folate, and vitamin C, are super delicious and versatile in your cooking arsenal.

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I always enjoyed them. Cold is my favorite way to enjoy them. This is an ancient and super easy recipe that we enjoy often.

I enjoy sweet onions, and it marries well with the beets here.

As you may notice, I have not added oil to the recipe. The beets and onions have so many natural juices that there was no need to.

Ingredients needed to create this excellent roasted beet and onion salad

Fresh beets – Ensure they are all the same size for even roasting.

Sweet onions – I choose Vidalia for this salad, but white onions will do.

Balsamic vinegar – marries beautifully against the sweetness of the beets and the sweet onions.

Fresh thyme – light and rich in flavor.

Salt and pepper – your seasoning

How to roast beet and onions in foil

You will not believe how easy it is if you have never roasted beets. You will find the complete recipe at the bottom of this post, but here are a couple of super easy steps.

  • First, preheat the oven to 350F.
  • Then, prep your beets. Slice off the green tops and scrub the beets well.
  • Leave the onions and their outer layers intact.
  • Please wrap them tightly in aluminum foil, place them on a cookie sheet just in case of spillage, and bake for up to two hours.
  • Roast until fork tender. The timing will all depend on the size of your beets and freshness.

Small beets may cook for about 35 minutes, while larger ones may take an hour or longer.

  • Unwrap the beets and onions, and let them cool off by setting them aside.
  • When cool to the touch, use your hands to slip off the skins. Do it over the foil; collecting all the juices and cleaning up later will be easier.
roasted beet and onion salad on a white serving dish

Pro Tips

  • The beets and onions can be roasted two days before and stored in the refrigerator covered. Yellow onions are delicious as well, but I do happen to prefer sweet Vidalia onions.

Assembling your roasted beet salad

In a bowl, toss the beets with balsamic vinegar, salt, and pepper. Add the sliced onions and fresh thyme.

Transfer the salad to a serving bowl, sprinkle the remaining thyme, and serve either warm or chilled.

Storage

Your beet and onion salad will be stored beautifully in the refrigerator for up to a few days in a glass air-tight container.

Roasted Beet and Onion Salad

If you enjoy this recipe of roasted beet and onion salad, you may like my other recipes:

Roasted Beets with Horseradish Creme Fraiche

Bibb Lettuce, Roasted Beets and Feta Cheese

Alternate Thanksgiving Meals

Orecchiette Pasta With Sausage and Tomatoes

Roasted Beet and Onion Salad

5 from 1 vote
roasted beet with onion salad
Prep Time: 5 minutes
Cook Time: 1 hour 36 minutes
Resting Time: 5 minutes
Total Time: 1 hour 41 minutes
Servings: 6 people
Author: Teana Allen
This is a very old and super easy recipe that we enjoy often. I really enjoy sweet onions, and it marries well with the beets here.
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Ingredients 

  • 2½ pounds beets, scrubbed, leaving 1-inch of the stem attached
  • 1½ pounds sweet onions
  • 3 tablespoons balsamic vinegar, or to taste
  • 3 tablespoons thyme, or to taste
  • salt
  • pepper

Instructions

  • Preheat oven to 350F.
  • Divide the beets and the onion into small groups, separating the vegetables by size. Wrap the groups tightly in aluminum foil and roast the beets and onion groups in the oven for 1 ½ to 2 hours, or until they are tender.
  • Unwrap the beets and the onions carefully and let them cook until they can be handled. Peel the beets and cut them into 1/3-inch-thick sticks. Peel the onions and cut them lengthwise into 1/3-inch-wide strips.
  • In a bowl toss the beets with the vinegar and salt and pepper to taste, add the onions and 2 tablespoons of the fresh thyme. Toss the mixture gently. 
  • Transfer the salad to a serving bowl, sprinkle it with the remaining 1 tablespoon of thyme and serve the salad warm or chilled.

Nutrition

Calories: 128kcal | Carbohydrates: 28g | Protein: 4g | Sodium: 158mg | Potassium: 779mg | Fiber: 6g | Sugar: 19g | Vitamin A: 230IU | Vitamin C: 20.3mg | Calcium: 69mg | Iron: 2.5mg

Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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