Beets With Onions Recipes

PURPLE BEET, CARROT, AND ONION MEDLEY

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.

SAUTéED BEETS WITH BUTTER

Steps:

• Peel and grate beets.
• Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

BEET AND ONION SALAD

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.

CARAMELIZED ONIONS AND BEETS

Steps:

• Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside., Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.

BEETS WITH ONION AND CUMIN

Steps:

• Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
• Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

VERY EASY SAUTEED BEETS

Steps:

• In a saute pan, heat the olive oil over medium heat. Add the onion, and cook stirring occasionally until the onion is translucent for about 2 to 3 minutes. Add the garlic and cook until fragrant for about 30 seconds.
• Add the tomato paste and cook stirring constantly until the paste is heated and becomes fragrant for about 1 to 2 minutes.
• Add the beets, vegetable stock, and lemon juice. Stir to combine. Season with salt and pepper.
• Bring the liquid to a boil. Reduce heat, cover and cook until the beets are soft for about 35 minutes. Turn off the heat and let the beets stand for about 10 more minutes. Serve warm. See the Notes.

BEETS WITH ONIONS

Steps:

• In large nonstick skillet, melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes.
• Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden.
• Add beets to onions; add salt and pepper.
• Heat over medium heat for 3 to 5 minutes or until heated through.

BEETS AND CARAMELIZED ONIONS WITH FETA

Steps:

• Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
• Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

QUICK PICKLED BEETS AND ONIONS

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.

ROASTED BEETS AND ONIONS

Steps:

• Preheat oven to 475°F.
• Blanch onions in a large pot of boiling water 1 minute, then drain. Trim and peel.
• Tightly wrap onions and beets in double layers of foil to make 5 packages (2 of onions and 3 of beets) and roast until tender, 30 to 40 minutes for onions and about 1 hour for beets.
• When beets and onions are cool enough to handle, discard foil. Slip off skins and stems from beets and cut into wedges.

MARINATED BEETS WITH CHARRED ONION CREMA

Steps:

• Scrub the beets to remove any residual dirt and trim the tops and tails but leave the skin on. Cut in half and place in a medium pot, then add water to cover by at least 1 inch. Place the pot over high heat and bring to a boil, then reduce to a simmer. Simmer the beets until fully tender, testing by piercing to the center of the largest beet with the tip of a paring knife, 15 to 20 minutes. Drain the beets, and while they are still warm to the touch, use your not-favorite kitchen towel to rub off the skins. Cut the beets into wedges, taking care to keep the like-colored beets together, but separate from the other colors.
• Whisk together the olive oil, vinegar, mustard and honey in a medium bowl. Add salt and pepper to taste and whisk again to combine. Add the Pickled Shallots and the beets and marinate for at least 30 minutes or up to 1 hour.
• Dollop spoonfuls of the Charred Onion Crema on the bottom of a serving platter. Top with the beets, herbs and Harissa Breadcrumbs.
• Cut the shallot into 1/8-inch rings and place in a medium metal bowl. Separate the layered rings with your fingers and try to keep the rings as whole as possible.
• Combine the apple cider vinegar, beet juice, sugar, salt and a few turns of pepper in a small pot. Whisk the mixture and bring to a boil over high heat. Whisk one more time to make sure everything is fully combined. Remove the pot from the heat and pour over the prepared shallot rings. Stir the rings to make sure they are fully covered. Allow the shallots to cool naturally, 20 to 30 minutes.
• Cut the onion into 1/2-inch slices or wheels. Place the onion wheels in a dry cast-iron pan set over medium heat. Allow the onions to char deeply on one side, 10 to 15 minutes, then flip them over and char the other side, 10 to 15 minutes. Remove the pan from the heat and allow the onions to cool slightly.
• Place the onions in the bowl of a high-powered blender and pulse a few times to break them up and release any remaining steam. Let the onions cool down for another few minutes, then add the crema to the blender. Blend the onions and crema, then season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Peel the outer crust off the boule. Cut the remaining bread into 1- to 2-inch cubes. Place the cubes in the bowl of a food processor and pulse until you have small and consistent breadcrumbs.
• Pour the olive oil into a medium saute pan set over medium heat. Add the garlic and cook until it becomes fragrant, 1 to 2 minutes. Remove the pan from the heat and add the harissa paste. Whisk in the harissa paste until it is dispersed throughout the oil.
• Place the untoasted breadcrumbs in a large bowl and drizzle the garlic and harissa oil over the top, stirring and flipping the breadcrumbs to ensure even coverage.
• Lay the coated crumbs on a sheet tray and bake until crispy and golden brown, 10 to 12 minutes. Remove the toasted crumbs and scrape onto a paper-towel lined sheet tray to drain any excess oil. Season with salt while the crumbs are still warm.