Roasted Green Bean, Red Onion, and Beet Salad

Roasted Green Bean, Red Onion, and Beet Salad
Photo by Pornchai Mittongtare


  • ¼ cup water
  • 3 tablespoons balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • 10 large beets
  • 8 teaspoons fresh thyme
  • 4 red onions
  • 2 ½ pounds slender green beans
  • + 1 more ingredients
    • Nonstick vegetable oil spray

Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat. Spray 2 large rimme...

View full recipe at Epicurious


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