I have not used fresh beets that much. I can`t remember even having eaten beets other than the pickled ones until a
couple of years ago. But after trying them oven roasted, they have they been a favorite fall vegetable. Feel free to serve them as a side to lamb or venison dishes. There are several different types of beets. In this dish I have used Chioggia beet or candy stripe beet. Baked in the oven with red onions it tasted delicious. I served them lamb chops.
couple of years ago. But after trying them oven roasted, they have they been a favorite fall vegetable. Feel free to serve them as a side to lamb or venison dishes. There are several different types of beets. In this dish I have used Chioggia beet or candy stripe beet. Baked in the oven with red onions it tasted delicious. I served them lamb chops.
Roasted beets and onion
4 servings
4-5 beets
2 large red onions
2 tbsp balsamic vinegar
1/2 orange, zest and and juice
2 tbsp brown sugar
2 tbsp olive oil
1 tbsp thyme leaves
Sea salt flakes and black pepper
Thyme leaves
Preheat oven to 350F
Peel and cut beetroot and red onions into quarters.
Combine vinegar, juice, zest, oil, thyme and pepper in a baking bowl. Add beets and and onion to the bowl and toss gently to combine. Pour into a ovenproof dish. Bake for about 45 minutes until tender. Remove from oven and sprinkle with thyme leaves and drizzle with a little olive oil. Season with salt and pepper.
4 servings
4-5 beets
2 large red onions
2 tbsp balsamic vinegar
1/2 orange, zest and and juice
2 tbsp brown sugar
2 tbsp olive oil
1 tbsp thyme leaves
Sea salt flakes and black pepper
Thyme leaves
Preheat oven to 350F
Peel and cut beetroot and red onions into quarters.
Combine vinegar, juice, zest, oil, thyme and pepper in a baking bowl. Add beets and and onion to the bowl and toss gently to combine. Pour into a ovenproof dish. Bake for about 45 minutes until tender. Remove from oven and sprinkle with thyme leaves and drizzle with a little olive oil. Season with salt and pepper.