Vidalias Onion Beet Salad Recipes

ROASTED BEET AND VIDALIA ONION SALAD

Roasted Beet and Vidalia Onion Salad image

A great mix of crisp and tender, and sweet and spicy. Cook time includes both grill time as well as the 1 hour refrigeration time needed.

Provided by Julie Tremmel

Categories Onions

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

8 medium beets, rinse and scrub
3 tablespoons balsamic vinegar
1 tablespoon fresh tarragon (or 1 tsp. dried)
1 teaspoon light brown sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup extra virgin olive oil
1 large sweet onion, thinly sliced

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.

Nutrition Facts : Calories 151.3, Fat 12.2, SaturatedFat 1.7, Sodium 246.9, Carbohydrate 10.4, Fiber 1.8, Sugar 7.1, Protein 1.5

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