Vidalia’s Onion and Beet Salad

Vidalia's Onion and Beet Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins

Everyone loves Vidalias, particularly Chef Jeffrey Buben and his wife Sallie, who named their Washington, D.C., restaurant Vidalia after the famed allium. This salad celebrates spring with fresh beets, Vidalias and goat cheese. Add rotisserie chicken, shrimp, salmon or beef to make it a main dish.


2small bunches golden beets
2small bunches red beets
1/3cup honey
1/3cup cider vinegar
1tablespoon fresh thyme leaves
1/4cup olive oil
1/4teaspoon salt
1/8teaspoon Freshly ground black pepper
4 thin slices of baguette, toasted
3ounces herbed goat cheese
1 Vidalia onion, thinly sliced
4cups thinly sliced romaine lettuce


  1. Place beets into two separate saucepans (to keep colors intact). Cover with water and bring to a boil. Reduce heat and simmer until beets are tender, about 15 minutes. Rinse beets separately under cold running water. Rub off skins with an old kitchen towel or paper towels. Cut beets into quarters.
  2. Whisk honey, vinegar and thyme together in a small bowl. Slowly whisk in olive oil until vinaigrette emulsifies. Add salt and pepper.
  3. Combine beets and 1/4 cup vinaigrette.
  4. Heat broiler.
  5. Spread each baguette slice with goat cheese and broil until brown on the top. Combine lettuce, beets, onions and 1/3 cup vinaigrette; toss well. Serve with goat cheese crostini. You’ll have vinaigrette left over.

Recipe courtesy of Vidalia’s Restaurant, Washington, D.C.

Nutritional Info *per serving

  • Glycemic Load 13
  • Calories 430
  • Fat 20g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 11g
  • Cholesterol 15mg
  • Sodium 540mg
  • Potassium 290mg
  • Carbohydrate 55g
  • Fiber 5g
  • Sugars 31g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 15%