Beet And Red Onion Compote Recipes

PURPLE BEET, CARROT, AND ONION MEDLEY

Purple Beet, Carrot, and Onion Medley image

A delicious combination of purple veggies. They each retain their unique flavor while complementing each other nicely.

Provided by Jennifer

Categories Side Dish Vegetables Onion

Time 55m

Yield 4

Number Of Ingredients 6

Ingredients

3 beets, sliced
3 large purple carrots, sliced
1 cup sliced red onion
3 tablespoons apple cider vinegar
coarse salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine beets, carrots, and onion in a casserole dish. Pour vinegar over vegetable mixture; season with salt and pepper. Cover dish with aluminum foil.
Bake in the preheated oven until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 68.3 calories, Carbohydrate 15.2 g, Fat 0.3 g, Fiber 4 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 187.6 mg, Sugar 8.5 g

BEET AND ONION SALAD

Beet and Onion Salad image

I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.

Provided by Marlitt

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs small beets
2 large onions (thinly sliced )
2 garlic cloves (minced )
salt and pepper (to taste )
1/2 cup olive oil
1/2 cup red wine vinegar

Steps:

Trim stems from beets leaving 1/4 inch stem attached.
Place beets in pan with enough water to cover.
Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
Drain and cool. peel and slice in 1/4 inch slices.
Arrange beets on a platter.
Top with onions and sprinkle with garlic.
Sprinkle with salt and pepper.
Mix vinegar and oil and pour over beets.
Refrigerate until well chilled.

Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1

ONION BEET SALAD

Onion Beet Salad image

Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h30m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

12 whole fresh beets (about 2-1/2 pounds), peeled and halved
5 tablespoons olive oil, divided
1 large red onion, chopped
1/2 cup balsamic vinegar
1/3 cup red wine vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.

QUICK PICKLED BEETS AND ONIONS

Quick Pickled Beets and Onions image

This easy recipe for pickled beets and onions makes a great side dish or gift. Quick pickling is a simple technique that doesn't require canning.

Provided by Barbara Rolek

Categories Side Dish Snack

Time 12h40m

Yield 4

Number Of Ingredients 8

Ingredients

For the Beets:
16 baby beets , unpeeled, tops trimmed
For the Marinade:
2 medium red onions, julienned
2 tablespoons sugar
1/3 cup white vinegar
2 teaspoons salt
2/3 cup water

Steps:

Gather the ingredients.
Bring a large pot of salted water to a rolling boil.
Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
When cool enough to handle, slip off the skin.
Place beets in a nonreactive bowl and set aside.
Gather the ingredients.
In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
Pour the hot marinade over beets and then allow the beets to cool to room temperature.
Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
If you prefer, divide the beet and onion mixture into individual jars for easy storage.
Keep refrigerated for up to two weeks.
Enjoy.

Nutrition Facts : Calories 142 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, Sodium 1225 mg, Sugar 25 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

BEET AND RED-ONION SALAD

Beet and Red-Onion Salad image

Provided by Pierre Franey

Categories dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds fresh beets, trimmed and washed
2 whole cloves
2 whole allspice
1 bay leaf
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
2 teaspoons red-wine vinegar
2 tablespoons chopped Italian parsley
1 large red onion, about 1/2 pound, peeled and thinly sliced

Steps:

Place the beets in a saucepan and cover with water. Add cloves, allspice, bay leaf, salt and pepper. Bring to a boil and simmer for about 20 minutes or until tender throughout. Let cool in the cooking liquid.
Remove the beets and peel them. Slice the beets and place them in a mixing bowl. Add salt, pepper, sugar, vinegar, parsley and onion. Toss well to blend and serve.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 543 milligrams, Sugar 14 grams, TransFat 0 grams

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