Roasted and Pickled Beets

A sweet and sour salad perfect for summer evenings. This dish is even better the next day!

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.

Step: 2

Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.

Step: 3

Peel beets and cut into 1/4-inch-thick slices.

Step: 4

Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.

Step: 5

Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.

Per Serving: 88 calories; protein 2.3g; carbohydrates 20.8g; fat 0.2g; sodium 104.2mg.

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