ROASTED GREEN BEAN, RED ONION, AND BEET SALAD
Categories Salad Bean Onion Vegetable Side Roast Vinegar Green Bean Beet Summer Thyme Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
- Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
- Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
- Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.
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funny and any one
[email protected]I can't wait to try this salad!
Ibad Akram
[email protected]This salad is a great healthy side dish.
Jannatul Jannat
[email protected]I've made this salad with different types of roasted vegetables and it's always delicious.
Yaaqov Avihay Atiya
[email protected]This salad is a great way to get your kids to eat their vegetables.
Minkhant KK
[email protected]I love that this salad is so versatile. You can add or subtract ingredients to suit your own taste.
Moses Zira
[email protected]This salad is a great way to use up leftover roasted vegetables.
Tony Jankowiak
[email protected]I've made this salad several times and it's always a hit. It's a great way to get your daily dose of vegetables.
The Sound Box
[email protected]This salad is a great make-ahead dish. I often make it the night before and it's even better the next day.
Mojalefa Mofolo
[email protected]I love the combination of flavors and textures in this salad. The roasted vegetables are crispy and caramelized, the beets are earthy and sweet, and the dressing is tangy and refreshing.
Tapiwanashe Ngavaseke
[email protected]This salad is a great way to use up leftover roasted vegetables. I always have some on hand and it's so easy to throw together a quick and healthy meal.
Sakib Hasen
[email protected]I made this salad for my family and they loved it! Even my picky kids ate it all up.
Nadeem Nadoo
[email protected]I'm not usually a fan of beets, but this salad changed my mind. The sweetness of the beets pairs perfectly with the tartness of the dressing.
FORTRYTE FORTRYTE
[email protected]This is a great salad for a summer cookout. It's easy to make and always a crowd-pleaser.
Pam McCombs
[email protected]This salad was a hit at my last dinner party! The roasted vegetables were perfectly tender and flavorful, and the dressing was tangy and delicious. I will definitely be making this again.