Marinated Beets & Onions
Recipe: #20863
September 04, 2015
Categories: Salads, Vegetable Salad, Beet, Onions, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Made with a Shallot-poppy seed dressing and served on a bed of greens. Cook time includes 2 hour refrigeration time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (253.9 g)
- Calories 263.9
- Total Fat - 21.4 g
- Saturated Fat - 3 g
- Cholesterol - 0.3 mg
- Sodium - 105.3 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 3.3 g
- Sugars - 13.4 g
- Protein - 3 g
- Calcium - 59.3 mg
- Iron - 1.4 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375F. Coat a large baking dish with olive oil and rub excess oil on beets. Add beets to baking dish and add just enough water to cover bottom of dish. Cover dish with foil and bake until beets are tender when pierced with a knife (large beets will take about an hour). Remove from oven, uncover and let beets cool.
Step 2
While beets are cooling, make dressing: In a large mixing bowl, mix together vinegar, honey, mustard, and shallots. Slowly whisk in olive oil to make a thick emulsion. Whisk in poopy seeds, chives, lemon zest and salt and pepper to taste. Add sliced onion and toss thoroughly. Let dressing stand until beets are cool.
Step 3
Carefully peel beets; cut into 1/4-inch thick slices. Gently toss beets with onion-dressing mixture. Cove bowl and refrigerate at least 2 hours before serving.
Step 4
Line a shallow serving bowl with sald greens. Adjust seasonings in beet mixture. Spoon beets/onions onto greens and garnish with minced chives or chive flower petals and serve.
Tips
No special items needed.
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