Day 82: Red Onion Beets ♥

Today's beet recipe: A simple beet salad, just cooked beets tossed with red onion cooked in olive oil and salty capers. Delicious and very pretty!

~ recipe updated &
photo added in 2006 ~

2005: Whaddaya say I get extra credit for this one? The yard is mowed, the suitcases are packed, the Explorer is loaded. Even the dog senses that soon we'll be hitting the road. Yes, tomorrow is the start of a two-week holiday and here I am, using up some of those beets cooked on Sunday. (The rest are in the neighbor's fridge.)

So are they any good? Yep. Are they easy? Yep. Are they pretty? Yep. (Sorry, the camera's docking station is packed, too. But imagine beet-stained onions with sassy-green capers. Photo added in 2006 ... but isn't this a pretty dish?!) Are they a keeper? You bet.

2006: These were even better than I remembered! They make for a hearty, filling side dish but I'd also toss them with pasta for a vegetarian supper.


Active time: 10 minutes
Time to table: 15 minutes
Serves 4

1 tablespoon olive oil
1 pound red onions, very thinly sliced
2 tablespoons red wine vinegar
1 pound cooked beets, chopped (there are several ways to cook beets in the beet recipes)
Salt & pepper
4 tablespoons drained capers

Heat the oil in a large skillet over medium heat. Fry the onions until they're very soft but not browning, about 10 minutes, stirring occasionally. (2006 note: taste an onion to be sure it's cooked enough, there's a lot of 'em!) Stir in the vinegar and the beets and combine until coated. Season with salt and pepper, scatter with the capers and serve.

Adapted from French Food at Home by Laura Calder

~ Harvard Beets ~
~ Microwave Beets ~
~ Pan-Pickled Beets ~

~ more beet recipes ~

© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. We made these red onion beets last night. You're right, Alanna; they're BRILLIANT.

    We didn't use quite as many capers as you though and also used cider vinegar rather than red wine vinegar. I can't imagine them being any better than they were. Thanks for posting this.


    P.S. There's a contest?? I MUST investigate....


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna