by thefoodonline
View
my 7 recipes »
Photo by thefoodonline
thefoodonline's Notes:
6-8 medium beets - not type specific (cylinder are a fave) Ask a question about this ingredient
1 medium red or sweet onion Ask a question about this ingredient
6 whole garlic cloves, peeled Ask a question about this ingredient
1 cup good quality balsamic vinegar Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon pepper Ask a question about this ingredient
Preheat oven to 375 degrees F. Wash & chop beets into bit sized pieces & place in large roasting pan (stoneware, pyrex, roaster etc - something with a higher edge). I leave the peel on (providing they are organic and not covered in mud).
Ask a question about this stepPeel & chop onion into bite sized julienned style pieces & place in roasting pan.
Ask a question about this stepPeel garlic cloves & place in roasting pan.
Ask a question about this stepPour oil & 1/2 of the balsamic vinegar over beets, onions & garlic in roasting pan. Ensure that pan seems to be very well coated in balsamic (meaning each beet seems to glisten with balsamicky goodness) if not, add more balsamic.
Ask a question about this stepSprinkle salt & pepper over entire dish.
Ask a question about this stepPlace in oven & roast for approximately 10 minutes. Toss/flip beets with spatula to allow balsamic mixture to re-coat and to allow the other sides of the beets to crunch up.
Ask a question about this stepRoast for approximately another 5-10 minutes or until beets are not yet completely done. Pour leftover balsamic over beets, onions & garlic.
Ask a question about this stepRoast for approximately another 5-10 minutes or until beets are crunchy-ish around the edges and cooked through. Onions should be good through as well & garlic should be roasted, tender & squeezable between your fingers.
Ask a question about this stepSavour! These beets are even served well the next day (as seen in the attached picture for lunch the next day over brown rice with cabbage & chard mmmm.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Thanks so much for this! Simple, fast. Great as-is with candied walnuts sprinkled on top.