The Recipe

Roasted-Beet-and-Onion Salad

Name: Roasted-Beet-and-Onion Salad
Prep time: 15 min
Total time: 1 h 15 min
Yield: servings:12
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

COOK TIME : a few secondsPREP TIME : 15 minutes

From Martha Stewart

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Ingredients

DESCRIPTION

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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

DIRECTIONS

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