Roasted Beetroot and Pea Salad with Caramelized Onions

A vibrant and nutritious salad combining sweet roasted beetroot, tender peas, and rich caramelized onions, dressed with a tangy vinaigrette for a perfect balance of flavors.

Steps

1. Preheat the oven to 400°F (200°C).
2. Toss the diced beetroot with half of the olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
3. While the beetroot roasts, heat the remaining olive oil in a pan over medium heat.
4. Add the sliced onion and cook slowly, stirring occasionally, until caramelized and golden brown (about 15 minutes).
5. If using frozen peas, blanch them in boiling water for 2 minutes, then drain; if fresh, lightly steam or blanch similarly.
6. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper to make the dressing.
7. Combine the roasted beetroot, peas, and caramelized onions in a bowl.
8. Drizzle the dressing over the salad and toss gently.
9. Garnish with chopped parsley before serving.