An easy roasted beets recipe that you can have it hot or as a cold salad.
I love the way beetroot can be versatile. You can make beets smoothie, beets juice, beets salad, and you can roast them like in this recipe. It's a veggie that you can appreciate hot or cold, cooked, or raw.
You have all the reasons to fall in love with beets. And this easy roasted beets salad with roasted onions is more proof of that.
I wanted this beets salad to be easy and very simple, yet enjoying all the flavor of roasted beets and red onions. And oh my, have you taste roasted garlic yet?
This roasted beets salad is spiced up with sumac spice. Sumac has a tangy lemon flavor that can replace lemon in some recipes. Sprinkle some pomegranate arils for a crunchy texture.
Then, my friend, make yourself a savory balsamic sauce to serve with roasted beets & onions mmmmm...
Do you have to peel beets?
You'll notice that I don't peel my beets. If you are getting organic or you know that the farmers are noting using chemicals, or even better if you grow your beets, there's no need to peel them.
The same thing with onions, don't over peel them, most nutrients are found next to the top peels.
Health benefits of Beets & Onions
Both beets and onions have anti-inflammatory components that will help your body to fight diseases.
The NCBI has some deep research showing that certain compounds in beetroots are cancer chemo-preventive agents. Take a look at the details in this article. They also go into detail on the amazing anti-inflammatory properties of beetroots, giving you every reason to add this into your salads.
Aside from enhancing the flavor of your meals, the nutritional benefits of red onions are not to be sniffed at.
"Red onions are full of sulfur compounds that protect the body from ulcers and various cancers. They can also fight bacteria in the urinary tract. The most important of these compounds is called quercetin - an antioxidant compound that could provide protection against cancer, heart disease, and allergies." Source, Daily Records
Another benefit that you'll get from eating this beets salad is that both beets and red onions are detoxifiers. They will help your body to flush out toxins. Onions contain sulfur, which the liver uses to detoxify your body.
Belatains found in beetroots have been shown in studies to induce liver detoxifying enzymes.
How do you store these beets
- You can roast a batch of beets and onions as meal prep. They store for up to 5 days or so in an air-tight container.
- When raw, wrap the beets with kraft paper then slide them in a freezer bag and keep them in your fridge. They can store up to a month or so, if well covered.
- To enjoy this beet salad, I made you a very healthy balsamic sauce, and I hope you'll like it.
- I use frozen blueberries and balsamic vinegar, cooked them for a while to get the sauce.
- You can replace balsamic vinegar with red wine vinegar.
- I don't add any sweetener but you can add some honey, and oh! you'll tell me its deliciousness...
So, my dear friend, I am passing you this easy roasted beets salad with roasted onions. Try it out and let me know how you find it. Please share it out, thank you.
My love to you, Githu.
Get more beets recipe
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- Red cabbage salad with beets & oranges
- Millet breakfast with spiced beets
- Reduce your inflammation with this beet smoothie
Easy roasted beets salad with roasted onions
- 4 medium red onions
- 4 cloves of garlic
- 6 small beets
- 1 tablespoon cold-pressed olive oil
- 1 teaspoon sumac spice
- a pinch of salt
- ½ pomegranate
- fresh herbs of your choice
- 1 cup frozen blueberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
- a piece of ginger (grated)
- ½ teaspoon sumac spice
- Heat the oven at 200°
- Clean the beets and onions.
- Peel the outer part of the onions
- Cut beets into halves
- Spread some oil in a baking tin
- Put the beets and the onions in the baking tin, on a single layer and add unpeel garlic
- Sprinkle with sumac and salt
- Roast for 30 mins at 200° if you want very tender roasted beets then baking till tender
- In the meantime, make the balsamic sauce
- In a small saucepan bring frozen blueberries to heat uncovered
- Add all the ingredients and simmer stirring now and then till the water is reduce to a thick sauce
- Add a little salt, cut the heat and set aside
- Get the pomegranate arils and set them aside too
- After the beets and onions are roasted, let them cool. You can opt to serve them hot/warm or wait for them to cool down completely
- Peel the roasted garlic
- Serve the roasted beets, onions, and garlic with the balsamic sauce, sprinkle the pomegranate arils and some herbs
- Thank you for your presence, I hope you make this beet salad, please share or pin it.
- I used wild blueberries that are relatively small than cultivated ones. So the cooking will be longer in case you use the cultivated.
- I don't use any sweetener, feel free to add some honey.