Roasted-Beet-and-Onion Salad

INGREDIENTS

• 20 baby beets, scrubbed
• 5 onions (a mix of red and white), cut into 3/4-inch wedges
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 3/4 cup (balsamic vinegar variation), divided Vinaigrette
• 2 teaspoons roughly chopped fresh oregano leaves, plus flowers for garnish (optional)
• 1 tablespoon roughly chopped fresh chervil leaves