Roasted Beet and Vidalia Onion Salad

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READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat gas grill on high heat. Turn one burner off, then reduce the other burner(s) to medium.
  • 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.
  • 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.
  • Cover and refrigerate until chilled, at least one hour. Serve chilled.
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