## Discover the Sweet and Savory Delights of Charcoal-Roasted Beets and Red Onions: A Culinary Journey Through Flavor and Texture
Embark on a culinary adventure with our charcoal-roasted beets and red onions, where earthy sweetness meets tangy sharpness in a symphony of flavors. Indulge in the vibrant colors and distinct textures as these humble vegetables transform into culinary masterpieces. Explore the versatile nature of this dish as we present three enticing recipes that showcase its potential.
1. **Charcoal-Roasted Beets and Red Onions with Goat Cheese:** Experience a delightful balance of flavors as tender beets and caramelized onions mingle with creamy goat cheese. This simple yet sophisticated salad will impress your taste buds and leave you craving more.
2. **Charcoal-Roasted Beet and Red Onion Tart:** Elevate your next gathering with this stunning tart. Flaky puff pastry cradles a vibrant filling of roasted beets and onions, topped with a tangy goat cheese sauce. Each bite promises a burst of flavors and textures that will leave your guests asking for seconds.
3. **Charcoal-Roasted Beet and Red Onion Soup:** Embrace the comforting warmth of this rich and flavorful soup. Roasted beets and onions lend their natural sweetness to a velvety broth, creating a soul-satisfying dish perfect for a chilly evening.
Whether you're seeking a vibrant salad, an impressive tart, or a comforting soup, our charcoal-roasted beets and red onions recipes offer a delightful culinary journey that will tantalize your taste buds and leave you craving more.
ROASTED BEETS AND ONIONS
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
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 BEET SALAD WITH CHICKPEAS AND RED ONION
Steps:
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
ROASTED-BEET-AND-ONION SALAD
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
- Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.
CHARCOAL ROASTED BEETS AND RED ONIONS
This recipe comes for a not so local Farmers' Market here in our state. Last year's opening day attracted a record crowd of more then 30,000 people. Wish I could go to it every Saturday. I've not tried this but don't want to misplace the recipe.
Provided by Charlotte J
Categories Low Protein
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a moderately hot charcoal fire in a grill unit that has a cover.
- Place beets and red onions in a 10 inch cast iron skillet and drizzle with olive oil.
- Place skillet on grill rack over fire, cover the grill unit and roast the vegetables 1 to 1 1/2 hours, depending on the size of the vegetables.
- You may have to cook the beets a little longer than the onions.
- The onions should be soft to the touch and a fork should pierce the beets easily.
- Alternately, you can roast the beets in a skillet in a preheated 400 degree oven.
- Remove vegetables from skillet with tongs.
- Add broth, vinegar and 1 teaspoon thyme to the skillet, place over high heat and boil liquid, scraping bottom of skillet for about 4 minutes or until it's dark, glossy brown and syrupy.
- Season with salt and pepper.
- Peel beets and onions when they're cool enough to handle.
- Slice the beets into julienne strips and onions into thin rings.
- Spoon liquid over onions and beets, add remaining 1/2 teaspoon thyme and stir well to combine.
- Heat briefly and serve.
Nutrition Facts : Calories 128.8, Fat 7.1, SaturatedFat 1, Sodium 125, Carbohydrate 14.8, Fiber 2.5, Sugar 10.2, Protein 2.4
Tips:
- Choose the right beets: Look for beets that are small to medium in size, with smooth, firm skin. Avoid beets that are bruised or have blemishes.
- Prepare the beets properly: Trim the tops and roots of the beets, and scrub them clean. If the beets are large, you can cut them into quarters or eighths.
- Use a hot fire: The key to getting perfectly roasted beets is to use a hot fire. This will help to caramelize the beets and give them a smoky flavor.
- Don't overcrowd the grill: Make sure to leave enough space between the beets and onions so that they can cook evenly.
- Roast until tender: The beets are done roasting when they are tender when pierced with a fork. This usually takes about 15-20 minutes.
- Let the beets cool: Once the beets are roasted, let them cool slightly before peeling and slicing them.
Conclusion:
Charcoal roasted beets and red onions are a delicious and healthy side dish that can be enjoyed year-round. They are perfect for picnics, barbecues, or potlucks. The beets are sweet and earthy, while the onions are slightly tangy and caramelized. Together, they make a perfect combination that is sure to please everyone at the table.
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