Roasted Beets and Pearl Onions With Pistachio Vinaigrette Roasted Beets and Pearl Onions With Pistachio Vinaigrette

Food styling by Nicole Young | Prop styling by Madeleine Johari Image by: Jeff Coulson

Beets are hearty, delicious and so good for you. Red beets tend to stain everything in their path, so if you're using a combination of red and gold, keep the two colours slightly separated when roasting.

  • Prep time 25 minutes
  • Total time 1 hour & 45 minutes
  • Credits : Canadian Living Magazine


Pistachio Vinaigrette:


Toss together beets, oil, pepper and salt; spread on parchment paper–lined rimmed baking sheet. Roast on bottom rack in 375°F (190°C) oven, stirring once, for 30 minutes. Add pearl onions to pan; roast, stirring once halfway through, until onions are golden and tender, about 1 hour.

Pistachio Vinaigrette: Meanwhile, in bowl, whisk together shallot, lemon juice, mustard, sugar, pepper and salt; whisk in oil until combined. Whisk in parsley and pistachios. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Toss vinaigrette with beet mixture. Serve warm or at room temperature.

Tip from The Test Kitchen: Peeling pearl onions can be tedious, but we use a method that makes it much easier. In a saucepan of boiling water, blanch the onions for 1 minute. Drain, then rinse under cold water. The skins should slip off easily.

Makes 8 to 10 servings.

Nutritional facts per each of 10 servings: about

  • Fibre 4 g
  • Sodium 180 mg
  • Sugars 13 g
  • Protein 3 g
  • Calories 180.0
  • Total fat 12 g
  • Potassium 513 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g


  • Iron 11.0
  • Folate 55.0
  • Calcium 3.0
  • Vitamin A 3.0
  • Vitamin C 20.0
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Lunch & Dinner

Roasted Beets and Pearl Onions With Pistachio Vinaigrette