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     Title: Roasted Beet And Onion Salad
Categories: Salads
     Yield: 6 Servings

 2 1/2 lb Beets; scrubbed; leaving 1"
          - of the stem attached
 1 1/2 lb Sweet onions
     3 tb Balsamic vinegar;
          - or to taste
     3 tb Thyme; or to taste
          Salt
          Pepper

 Preparation time: 5 minutes
 Cooking time: 96 minutes

 This is a very old and super easy recipe that we enjoy often. I really
 enjoy sweet onions, and it marries well with the beets here.

 Preheat oven to 350°F.

 Divide the beets and the onion into small groups, separating the
 vegetables by size. Wrap the groups tightly in aluminum foil and
 roast the beets and onion groups in the oven for 1-1/2 to 2 hours, or
 until they are tender.

 Unwrap the beets and the onions carefully and let them cook until
 they can be handled. Peel the beets and cut them into 1/3" thick
 sticks. Peel the onions and cut them lengthwise into 1/3" wide strips.

 In a bowl toss the beets with the vinegar and salt and pepper to
 taste, add the onions and 2 tb of the fresh thyme. Toss the mixture
 gently.

 Transfer the salad to a serving bowl, sprinkle it with the remaining
 1 tb of thyme and serve the salad warm or chilled.

 Recipe by Giangi Townsend

 Recipe FROM:
 <https://www.giangiskitchen.com/roasted-beet-onion-salad/>

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