One of my favorite New York City restaurants, Marchi’s, does this simple beet salad consisting of roasted beets tossed in some olive oil with salt and pepper, which I absolutely love. I decided to riff off the simplicity of that and add some bite with some raw red onion and red wine vinegar to make a simple summer salad. This is a great change up from your typical Potato Salads and Macaroni Salads for the summer months (and beets are in season!)


Roasted Beet Salad

Prep Time

15 Minutes
Cook Time

2 Hour 30 Minutes
Total Time

2 Hour 45 Minutes

Serves 2-4


  • 3 Beets (large)
  • 1/4 Cup Red Onion (sliced thin)
  • 2 T Scallions (sliced thin)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • Salt and Pepper (to taste)


  • Preheat your oven to 350 degrees. Cut off the stems of your beets, toss beets in a little canola oil and some salt, and wrap each individual beet in tin foil. Place the tin foil packets on a baking sheet and cook 1-1.5 hours (or until fork tender).
  • Remove the beets from oven and allow them to cool. Once cooled, peel off the skin (discard the skin) and dice into 1" sized pieces.
  • Place the diced beets, red onion, scallion, oil and vinegar in a bowl. Toss and season with salt and pepper.
  • This is great served room temperature or cold.