Best 3 Roasted Beets And Onions Recipes

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.

GREEN BEAN AND RADICCHIO SALAD WITH ROASTED BEETS AND BALSAMIC RED ONIONS

Steps:

• Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
• Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
• Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
• Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
• Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.

CHARCOAL ROASTED BEETS AND RED ONIONS

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.