A local restaurant makes a beet salad I love. In addition to the beets, it has a piquillo pepper vinaigrette, pistachios and feta. It’s topped with microgreens. When I make a version of the salad at home I use the Trader Joe’s roasted pepper eggplant spread in the vinaigrette, and I put it over arugula instead of topping with microgreens. Your small red onions would play nicely with those flavors.
Two originally odd-to-me but delicious beet preps I use now both use yogurt.
One is an Ottolenghi recipe - the yogurt is mixed with tahini and preserved lemon, and dolloped over sliced or otherwise cut (I like wedges) beets (I season them with s&p and a bit of vinegar, you could use creative license). Red onions figure in this, so your small onions would work well. I really like the preserved lemon here.
The other is a Meera Sodha recipe for (South Indian) Beet Pachadi — the beets are tempered (mustard seeds, curry leaves if you have access) and sauteed with a paste of coconut, ginger, and mustard seeds, then dolloped with Greek yogurt. This also works well as a salad if you skip sautéing with the paste and sprinkle seasoned beets with fresh grated coconut, dollop with yogurt, and pour the tempering mix over it all.
(Don’t mix the yogurt in either before serving or it will all just look vaguely pink and messy.?
It’s just like deja vu, all over again! Yogi Berra was the king.
That said, if you’re old enough to remember Norm Crosby…“The Master of Malaprop”. I must be simple because I still chuckle at his routines.
So as to not be guilty of thread drift…I love roasted beets and a green salad with a vinaigrette…its part of our regular salad routine. And I am totally guilty of never being bored of roasted beets, goat cheese and walnuts with a nice vinaigrette, a dressing with a little sweetness instead of being overly tart. Maybe with a good balsamic and honey…