Roasted Beet & Onion Salad

Alright, alright, I know beets are not everyone's favorite vegetable, BUT, I promise you will like (maybe even love) this dish! It's incredibly simple but so full of flavor, and it really brings beets to the next level. I firmly believe that beets just need to be cooked properly and you will fall in love with them!

Roasted Beet & Onion Salad

6 medium beets, washed

1 medium - large white  onion

1 Tbsp. olive oil

1 tsp. balsamic vinegar

Salt & pepper

1 tsp. dried basil, or 1-2 Tbsp. fresh basil, chopped

-Preheat oven to 425 F & spray 8x8" baking dish with non-stick cooking spray

1. Prepare the beets but cutting off 1/2-1 inch off the tops and bottoms, then place them in your baking dish with either cut end facing down. Then cut the end off of your onion, remove the outer layer, then quarter the onion and place the wedges between the beets. 

2. Drizzle the beets and onions with olive oil and sprinkle with salt and pepper. Bake uncovered until beets are tender and onion is browning on the edges - about 1 hour. Then remove from the onion and let sit until beets are cool enough to handle.

3. (I recommend wearing gloves) Place the onions in a medium mixing bowl, then cut the beet peels off, then dice your beets and add to the onions. Stir in olive oil, balsamic vinegar, basil, and season with salt and pepper. Cover and refrigerate at least 2 hours before serving. (This dish is also great served warm but we prefer it cold)

*Serves 4-6 as a side dish*