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Roasted beets and charred onion salad - sweet and smoky, earthy and flavorful, with rosemary, pine nuts, Pecorino cheese, and a drizzle of truffle oil - this warm salad is nothing short of spectacular! | www.viktoriastable.com

Roased beets and charred onion salad {rosemary, pine nuts + pecorino cheese}

Roasted beets and charred onion salad - sweet and smoky, earthy and flavorful, with rosemary, pine nuts, Pecorino cheese, and a drizzle of truffle oil - this warm salad is nothing short of spectacular!

Course Salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 -4
Calories 315 kcal
Author Viktoria

Ingredients

  • 4 medium beets
  • 4 red onions
  • 4 tbs olive oil
  • a handful of pine nuts
  • 1/2 cup of shaved Pecorino cheese
  • 2 tbs chopped fresh rosemary
  • splash of truffle oil
  • splash of balsamic vinegar
  • salt to taste

Instructions

  1. Preheat oven to 425 °F.
  2. Scrub the beets clean and peel if you like ( I like to leave the skin on, especially when using organic beets). Slice them in thin rounds (about 5 mm thick).
  3. Slice onions in 1/4 inch thick rounds.
  4. Arrange beet and onions slices in a single layer, and brush with olive oil on both sides. Season with salt liberally.
  5. Roast in the oven for 30 minutes or so, and flip them half way through. You want to get a nice char on both onions and beets but do not roast the beets to the point of getting into chips. They should be soft on the inside, and slightly crispy on the outside. The onions should be nicely caramelized with burnt edges.
  6. Compose the salad by layering beets and onions, drizzle with truffle oil, balsamic vinegar, and chopped fresh rosemary. Top with pine nuts and shaved Pecorino cheese, and add more salt if needed.