Caramelized Onions And Beets Recipes

BEETS AND CARAMELIZED ONIONS WITH FETA

Steps:

• Whisk together the vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
• Cook the onions with the remaining 1/4 teaspoon salt in the remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add the onions to the dressing, then add the beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

CARAMELIZED BEETS

Steps:

• Peel the beets and cut them into large chunks.
• Peel the onion and chop it into thin slices.
• Mince the garlic.
• Toss the beets, onions and garlic with the oil, sugar and salt in a glass baking dish.
• Bake the beets at 350 degrees for 45 minutes to 1 hour, stirring them every 15 minutes so that the beets cook evenly.

BEETS AND CARAMELIZED ONIONS WITH FETA

Steps:

• Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
• Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

CARAMELIZED ONIONS AND BEETS

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.

BEET GREENS WITH CARAMELIZED ONIONS

Steps:

• Heat the oil over medium high heat till it stops sizzling.
• Add onions and reduce the heat to medium-low.
• Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Add the thyme, rosemary, garlic, salt, and pepper, and vinegar stir well to combine.
• Cook for 5-15 more minute.
• Add beet greens just to wilt.

ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA

Steps:

• Quarter the beets if they are large, if they are small then just cut in half.
• In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
• In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
• In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
• Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
• Sprinkle with toasted walnuts if desired.
• Delicious!

BEET & CARAMELISED ONION TART

Steps:

• Heat oven to 180C/160C fan/gas 4. Pulse the flour, oats and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed. Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill.
• Gently cook the onions in oil for about 15-20 mins until beginning to caramelise. Place the beetroot in the pastry case and cover with the onions. Whisk the eggs and milk together, season and pour over the onions and beetroot. Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.