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Tomato, Roasted Beet, and Pickled Onion Salad

3.8

(13)

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Tomato, Roasted Beet, and Pickled Onion SaladLisa Hubbard

Active time: 15 min Start to finish: 2 hr

Cooks' notes:

Pickled onions can be made 3 days ahead and chilled, covered. Salad can be made 1 day ahead and chilled, covered.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 1/4 cups cider vinegar
6 tablespoons water
1/2 cup sugar
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon cumin seeds
2 small red onions, cut into 1/2-inch-thick wedges
1 pint grape or cherry tomatoes, halved

Preparation

  1. Step 1

    Preheat oven to 425°F.

    Step 2

    Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.

    Step 3

    While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.

    Step 4

    Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.

TagsSaladPickleCondimentBeetRoot VegetableVegetableRed OnionOnionGrape TomatoTomatoCherry TomatoSideDinnerGluten FreeNut FreeDairy FreeVeganVegetarianMake AheadRoastGourmet
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