A sweet and sour salad perfect for summer evenings. This dish is even better the next day!
Original recipe makes 6 servings
Ingredients
12 small beets
3 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon red wine vinegar
salt and ground black pepper to taste
1/2 cup thinly sliced onion
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PREP
15 mins
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COOK
1 hr
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READY IN
2 hrs 30 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.
- Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.
- Peel beets and cut into 1/4-inch-thick slices.
- Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.
- Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.
Nutrition
Calories: 88 kcal
Carbohydrates: 20.8 g
Cholesterol: 0 mg
Fat: 0.2 g
Fiber: 3.9 g
Protein: 2.3 g
Sodium: 169 mg