This roasted beet and onion salad is a bright, refreshing dish that works perfectly for summer gatherings, potlucks, or a simple weeknight side. The recipe highlights the natural sweetness of beets and sweet onions, balanced with tangy balsamic vinegar and fragrant fresh thyme. It’s easy to make, full of wholesome ingredients, and can be served warm or chilled.
Beets are low in calories and offer a good amount of fiber, folate, and vitamin C, making them a nutritious addition to your meals. Their earthy sweetness pairs exceptionally well with caramelized or roasted onions, and when roasted in foil the vegetables retain their juices and flavor without added oil.
I prefer this salad cold, but it is equally enjoyable warm straight from the oven. The method is straightforward: wrap groups of beets and onions in foil, roast until tender, peel and slice, then toss with balsamic vinegar, salt, pepper, and fresh thyme. No added oil is required—roasting concentrates the vegetables’ natural juices and flavors.
Ingredients needed to create this excellent roasted beet and onion salad
Fresh beets – Choose beets of similar size so they roast evenly.
Sweet onions – Vidalia or other sweet onions are ideal, though yellow or white onions work too.
Balsamic vinegar – Adds acidity and depth that complements the beets’ sweetness.
Fresh thyme – Use leaves only; thyme adds a subtle herbaceous note.
Salt and pepper – To taste.
How to roast beet and onions in foil
Roasting beets in foil is simple and nearly hands-off. The results are tender, flavorful beets and sweet, mellow onions that are easy to peel once cooled.
- Preheat your oven to 350°F (175°C).
- Trim the beet greens, leaving about 1 inch of stem attached to help preserve color and flavor, then scrub the beets clean.
- Leave the onions whole with their outer layers intact; this helps them steam and develop sweetness.
- Group beets and onions by size, wrap each group tightly in aluminum foil, and place on a baking sheet to catch any drips.
- Roast until fork-tender. Small beets can take as little as 35–45 minutes; larger beets may need 60–120 minutes depending on size and freshness.
After roasting, unwrap carefully and let the vegetables cool until they can be handled. Slip the skins off the beets by hand—doing this over the foil keeps juices contained and makes cleanup easier. Peel and slice the onions lengthwise into strips.
Pro Tips
- Roast beets and onions up to two days in advance. Once cooled, store them covered in the refrigerator and assemble the salad when ready to serve.
- If you prefer additional texture, finish the salad with chopped walnuts, pistachios, or crumbled cheese such as feta or goat cheese.
- Adjust balsamic vinegar to taste; a splash more brightens the dish if the beets are especially sweet.
Assembling your roasted beet salad
Place the sliced beets in a mixing bowl and drizzle with balsamic vinegar. Season with salt and pepper and add most of the fresh thyme leaves, reserving a little for garnish. Gently fold in the sliced onions so they coat with the vinegar and mingle with the beets.
Transfer the salad to a serving bowl, sprinkle the remaining thyme on top, and serve warm or chilled depending on preference. This salad pairs well with grilled meats, roasted fish, or as part of a composed salad plate.
Storage
Store the salad in an airtight glass container in the refrigerator for up to three days. If you prepared the beets and onions ahead of time, keep them separated until just before serving to preserve texture.
If you enjoy this recipe of roasted beet and onion salad, you may like my other recipes:
Roasted Beets with Horseradish Creme Fraiche
Bibb Lettuce, Roasted Beets and Feta Cheese
Alternate Thanksgiving Meals
Orecchiette Pasta With Sausage and Tomatoes
Roasted Beet and Onion Salad
Prep Time: 5 minutes
Cook Time: 1 hour 36 minutes (varies by beet size)
Resting Time: 5 minutes
Total Time: about 1 hour 41 minutes
Servings: 6 people
Author: Giangi Townsend
Ingredients
- 2½ pounds beets, scrubbed and trimmed leaving about 1 inch of stem
- 1½ pounds sweet onions
- 3 tablespoons balsamic vinegar, or to taste
- 3 tablespoons fresh thyme, or to taste
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Group beets and onions by similar size, wrap each group tightly in aluminum foil, and place on a baking sheet.
- Roast for 1½ to 2 hours, or until the vegetables are fork-tender. Timing depends on beet size—small beets may take 35–45 minutes, larger ones up to two hours.
- Carefully unwrap and cool until you can handle them. Peel the beets and cut into 1/3-inch sticks. Peel the onions and slice lengthwise into 1/3-inch strips.
- In a bowl, toss the beets with balsamic vinegar, salt, and pepper. Add the sliced onions and about 2 tablespoons of thyme; toss gently to combine.
- Transfer to a serving bowl, sprinkle with the remaining thyme, and serve warm or chilled.
Nutrition (estimated)
Calories: 128 kcal | Carbohydrates: 28 g | Protein: 4 g | Sodium: 158 mg | Potassium: 779 mg | Fiber: 6 g | Sugar: 19 g | Vitamin A: 230 IU | Vitamin C: 20.3 mg | Calcium: 69 mg | Iron: 2.5 mg
Nutrition figures are estimates and not calculated by a registered dietician.
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