Baked Beetroot And Red Onion Recipe

Ingredients for Baked Beetroot And Red Onion

• Beetroots
• 1 medium red onion
• Balsamic Vinegar
• Extra Virgin Olive Oil
• 1 teaspoon brown sugar

How to Make Baked Beetroot And Red Onion

1. Preheat oven to 375°F (190°C).
2. Dice 1 medium red onion into 1 x 1 cm chunks.
3. Wash 2 medium beetroots. Trim the leafy tops, leaving about 2-3 inches of stem.
4. Place beetroots in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until a knife easily slides into the center.
5. While beetroots simmer, prepare the balsamic glaze (see step 12).
6. Once cooked, drain the hot water and immediately refill the saucepan with cold water. This helps with peeling.
7. Peel the beetroots, remove the ends, and cut into quarters.
8. In a large baking dish, combine the quartered beetroots and diced red onions.
9. Pour the balsamic glaze over the beetroot and onion mixture, ensuring everything is well coated.
10. Bake for 15-20 minutes, or until the onions are softened and caramelized, and the beetroots are slightly tender.
11. Serve warm as a delicious and colorful side dish.