Charcoal Roasted Beets And Red Onions Recipes

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ROASTED BEETS AND ONIONS



Roasted Beets and Onions image

Categories     Onion     Vegetable     Appetizer     Roast     Root Vegetable     Beet     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 (as part of aïoli menu)

Number Of Ingredients 2

24 (1-inch) red or white boiling onions
12 beets (preferably mixed red and golden; 4 lb), trimmed, leaving 1 inch of stems attached

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.

ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA



Roasted Beets With Caramelized Onions and Feta image

This is an amazing recipe for fresh beets, if you don't have any fresh beets you can substitute two 15-ounce cans drained small whole beets, halved or if they are large then quarter them, but I have to say that fresh beets are better! --- for the fresh beets you can boil them or I prefer to roast them in the oven in foil in a 400°F oven for about 30 minutes or until just fork-tender --- this is just as delicious cold as it is served hot! --- prep time does not include roasting the beets and cooking the onions.

Provided by Kittencalrecipezazz

Categories     Onions

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons cider vinegar
2 teaspoons coarse Dijon mustard
1 teaspoon salt (or to taste)
black pepper (lots of black pepper!)
3 tablespoons olive oil
1 lb yellow sweet onion (quartered lengthwise then cut into about 1-inch pieces)
1 teaspoon sugar
15 whole fresh small beets, peeled (roasted or boiled, or use as many beets as you wish)
4 ounces crumbled feta cheese (or to taste)
toasted walnuts (optional)

Steps:

  • Quarter the beets if they are large, if they are small then just cut in half.
  • In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
  • In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
  • In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
  • Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
  • Sprinkle with toasted walnuts if desired.
  • Delicious!

Nutrition Facts : Calories 304.2, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1095.2, Carbohydrate 31.8, Fiber 5.8, Sugar 22.1, Protein 8.8

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