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Easy roasted beets salad with roasted onions
An easy roasted beets recipe that you can have it hot or as a cold salad
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Salad
Cuisine:
American, anti-inflammatory, clean eating, French, plant-based, Vegan
Diet:
Gluten Free, Low Calorie, Vegan
Keyword:
beets recipes, beets salad, beets salad recipe, roasted beets, roasted onions
Servings:
2
people
Calories:
Author:
Githu
Cost:
5€
Ingredients
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
Balsamic vinegrette
1
cup
frozen blueberries
1
tablespoon
balsamic vinegar
1
tablespoon
water
a piece of ginger (grated)
½
teaspoon
sumac spice
Instructions
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.
Notes
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.