Roasted Beet And Vidalia Onion Salad

1. 1

   Preheat gas grill on high heat. Turn one burner off, then reduce the other burner(s) to medium.

2. 2

   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.

3. 3

   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.

4. 4

   Cover and refrigerate until chilled, at least one hour. Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.