Beets Leeks Onions Food

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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.

CARAMELIZED ONIONS AND BEETS



Caramelized Onions and Beets image

As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.-Violet Klause, Onoway, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 7

4 pounds whole fresh beets (about 12 medium), trimmed and cleaned
6 medium onions, sliced
3 tablespoons butter
1/4 cup sugar
1/4 cup red wine or cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 258mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BEETS, LEEKS AND ONIONS



Beets, Leeks and Onions image

Make and share this Beets, Leeks and Onions recipe from Food.com.

Provided by Irmgard

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 kg beet, small in size, raw, peeled and halved
2 onions, peeled and quartered
12 baby leeks, trimmed
4 large garlic cloves, peeled
4 tablespoons olive oil
2 sprigs fresh rosemary
4 bay leaves
100 ml balsamic vinegar

Steps:

  • Heat the oven to 425 degrees F.
  • Heat a heavy-based oven roasting pan on top of the stove and toss the vegetables and garlic.
  • Sprinkle with the oil.
  • Stir until they start to brown.
  • Add the herbs, sprinkle over the vinegar and season well.
  • Put the pan in the oven and roast for about 15 minutes, then reduce the heat to 375 degrees F and continue cooking for another 30 minutes or so, stirring 2 or 3 times until the beets are tender.
  • If the vegetables start to burn, add a little more oil and vinegar to the pan.

ROASTED FENNEL & BEETS



Roasted Fennel & Beets image

Number Of Ingredients 0

Steps:

  • Preheat the oven to 425F. Toss the beets, fennel, fennel seeds, salt and pepper with the olive oil. Place on a rimmed baking sheet and roast in the oven until tender and golden brown, about 35-40 minutes. Toss the veggies halfway through cooking. While the veggies roast prepare the gremolata. In a small bowl mix together the fennel fronds, minced parsley, garlic, lemon zest and a hefty pinch of coarse sea salt. Set aside. Remove the veggies from the oven and toss with the gremolata. Serve warm or at room temperature.

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