Tomato, Roasted Beet, and Pickled Onion Salad

1. 1

   Preheat oven to 425F.

2. 2

   Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.

3. 3

   While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes.

4. 4

   Add onions and simmer, stirring, 2 minutes.

5. 5

   Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.

6. 6

   Unwrap beets and, when just cool enough to handle, slip off skins and remove stems.

7. 7

   Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes.

8. 8

   Drain pickled onions in a sieve set over another bowl and discard allspice.

9. 9

   Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well.

10. 10

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.