Roasted Beets Onions With Balsamic Vinegar Recipes

ROASTED BALSAMIC BEETS

Steps:

• Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
• Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.
• Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.

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.

ROASTED BALSAMIC BEETS

Steps:

• Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
• Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
• Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
• Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
• Serve warm or cold, or add to a salad.

ROASTED BALSAMIC ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

BALSAMIC ROASTED ONIONS

Steps:

• Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
• Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
• Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
• Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
• Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
• Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)

BALSAMIC ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

BAKED BEETS WITH BALSAMIC VINEGAR

Steps:

• Heat oven to 400°F
• Place each beet on a square of aluminum foil and wrap tightly.
• Place on baking sheet.
• Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
• Poke holes in foil to let steam escape and carefully unwrap.
• When the beets are cool enough to handle, slip off the skins.
• Slice the beets and place them in a bowl.
• Add the vinegar and salt and pepper to taste.
• Toss to combine, adding a little more vinegar if needed.
• Let stand at least 15 minutes before serving.

BALSAMIC BAKED BEETS WITH RED ONIONS & HAZELNUTS

Steps:

• Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
• Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
• When cool enough to handle, peel and slice thinly.
• In a small jar, shake together the vinegar, olive oil, and honey.
• Pouring over the beets and onions.
• Season with salt and pepper.
• The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
• Just before serving, stir in nuts and parsley.