Tomato, Roasted Beet, and Pickled Onion Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 2 hr 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 |
Directions:
1. Preheat oven to 425°F.
2. Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
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.
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.
5. Cooks' notes: Pickled onions can be made 3 days ahead and chilled, covered. Salad can be made 1 day ahead and chilled, covered.
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