Roasted Beet and Vidalia Onion Salad |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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A great mix of crisp and tender, and sweet and spicy. Cook time includes both grill time as well as the 1 hour refrigeration time needed. Ingredients:
8 medium beets, rinse and scrub |
3 tablespoons balsamic vinegar |
1 tablespoon fresh tarragon (or 1 tsp. dried) |
1 teaspoon light brown sugar |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/3 cup extra virgin olive oil |
1 large sweet onion, thinly sliced |
Directions:
1. Preheat gas grill on high heat. Turn one burner off, then reduce the other burner(s) to medium.
2. Individually wrap each beet in foil. Place beets over the off area and cover. Cook, turning the beets occasionally, until just tender, 45-60 minutes. Cool completely. Peel and slice beets into 1/2 inch thick rounds.
3. In a medium bowl, whisk balsamic vinegar, tarragon, brown sugar, salt and pepper until combined. Gradually whisk in oil until dressing thickens. Add beets and onions and toss well.
4. Cover and refrigerate until chilled, at least one hour. Serve chilled.
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