Tomato Roasted Beet And Pickled Onion Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe comes from my personal collection. This is a recipe I came up with over 10 years ago when I was looking for a way to use an overabundance of beets that I purchased at the local farmers market. Ingredients:
6 medium beets trimmed leaving 1” of stems attached |
1-1/4 cups cider vinegar |
6 tablespoons water |
1/2 cup granulated sugar |
1 tablespoon mustard seeds |
1 teaspoon whole allspice |
1 teaspoon cumin seeds |
2 small red onions cut into 1/2 thick wedges |
1 pint grape or cherry tomatoes halved |
Directions:
1. Preheat oven to 425.
2. Wrap beets tightly in foil to make 2 packages and roast in middle of oven 1-1/2 hours.
3. While beets roast simmer vinegar, water, sugar and spices stirring occasionally for 15 minutes.
4. Add onions and simmer stirring for 2 minutes.
5. Pour pickled onions with liquid and spices into bowl and cool to room temperature stirring often.
6. Unwrap beets and when just cool enough to handle slip off skins and remove stems.
7. Cut beets into 1/2 thick wedges and transfer to a serving bowl with tomatoes.
8. Drain pickled onions in a sieve set over another bowl and discard allspice.
9. Add onions with remaining spices and 2 tablespoons pickling liquid to beets and toss well.
10. Season with salt and pepper then serve immediately.
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