I feel pretty bad for the folks who don’t like onions right now. They may never know what sweet beets taste like with slow cooked caramelized onions, coated with balsamic glaze. I can’t believe I never tried this combo sooner. I’ve always liked beets by itself, seasoned with just a little bit of salt, pepper, and olive oil. You can never go wrong with that. However, I find that adding reduced balsamic brightens up the beets a bit and brings out it’s sweetness. You’ve got to try this. It’s a labor of love but it’s so rewarding.
- 1 1/2 pounds of small beets, stems remove
- 1/2 cup olive oil
- salt and pepper
- 1 teaspoon orange zest
- 1 large onion
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- Preheat oven at 400 degrees.
- Leaving the skins on the beets, coat them with olive oil, salt and pepper.
- Transfer beets to a roasting dish and roast for 45 minutes – 1 hour, or until a life goes easily right through them
- When done, allow to cool completely and peel the skin. This process should be easy since the skin has softened.
- Slice in quarters and transfer to a serving plate.
- In a sauce pan on medium high heat, add the balsamic vinegar and sugar and allow to reduce for 5 minutes.
- Add in the orange zest and drizzle the sauce over the beats.
- Serve with caramelized onions.