1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Place the cubed beet and sliced red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly.

2. Bake Until Tender
Roast for 25–30 minutes, stirring halfway through, until the beets are tender and the onions are lightly caramelized.

3. Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and freshly cracked black pepper until smooth and well combined.

4. Assemble the Salad
Transfer the roasted vegetables to a serving bowl and drizzle with the balsamic vinaigrette. Toss gently to coat.

5. Serve
Serve warm or at room temperature as a flavorful and colorful side dish.