Ingredients for Baked Beetroot And Red Onion
- 2 medium beetroots
- 1 medium red onion
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon brown sugar
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How to Make Baked Beetroot And Red Onion
- Preheat oven to 375°F (190°C).
- Dice 1 medium red onion into 1 x 1 cm chunks.
- Wash 2 medium beetroots. Trim the leafy tops, leaving about 2-3 inches of stem.
- 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.
- While beetroots simmer, prepare the balsamic glaze (see step 12).
- Once cooked, drain the hot water and immediately refill the saucepan with cold water. This helps with peeling.
- Peel the beetroots, remove the ends, and cut into quarters.
- In a large baking dish, combine the quartered beetroots and diced red onions.
- Pour the balsamic glaze over the beetroot and onion mixture, ensuring everything is well coated.
- Bake for 15-20 minutes, or until the onions are softened and caramelized, and the beetroots are slightly tender.
- Serve warm as a delicious and colorful side dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
46g
Fat
4g
Carbs
5g
