Roasted Beet And Vidalia Onion Salad Recipes

ROASTED-BEET-AND-ONION SALAD

Steps:

• Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
• Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.

ROASTED BEET AND VIDALIA ONION SALAD

Steps:

• Preheat gas grill on high heat. Turn one burner off, then reduce the other burner(s) to medium.
• Individually wrap each beet in foil. Place beets over the off area and cover. Cook, turning the beets occasionally, until just tender, 45-60 minutes. Cool completely. Peel and slice beets into 1/2 inch thick rounds.
• In a medium bowl, whisk balsamic vinegar, tarragon, brown sugar, salt and pepper until combined. Gradually whisk in oil until dressing thickens. Add beets and onions and toss well.
• Cover and refrigerate until chilled, at least one hour. Serve chilled.

ROASTED BEET, ONION, AND ORANGE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes.
• Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender.
• Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary.
• Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats.
• In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper.
• Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.

ROASTED VIDALIA ONION, CHERRY TOMATO, AND BACON SALAD

Steps:

• Season the onions with salt and pepper, wrap them individually in foil, and bake them in the middle of a preheated 350°F. oven for 45 minutes to 1 hour, or until they are tender. Let the onions cool in the foil and discard the foil. Chop the onions coarse, discarding the root ends, and in a bowl toss them with the tomatoes, the bacon, and the basil. In a small bowl whisk together the garlic paste, the vinegars, and salt and pepper to taste, add the oil in a stream, whisking, and whisk dressing until it is emulsified. Pour the dressing over the salad, toss the salad well, and serve it, chilled or room temperature, with grilled chicken or beef.