Roasted Spring Onion and Beet Salad

Roasted Spring Onion and Beet Salad


  • 2 medium size spring onions, sliced across the grain
  • 3 tablespoons extra virgin olive oil
  • 1 bunch beets (about 1 pound), roasted, peeled and sliced
  • Salt and freshly ground pepper
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1/2 teaspoon balsamic vinegar
  • 2 to 3 tablespoons finely chopped parsley or arugula
  • 1 oz toasted almonds, chopped (2 tablespoons chopped)


Preheat the oven to 425 degrees. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat.  Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the parsley or arugula and the almonds, and serve.


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