Beets Leeks And Onions Recipe

Ingredients for Beets Leeks And Onions

• Beet
• 2 large onions, chopped
• Baby Leeks
• Garlic Cloves
• Olive Oil
• Fresh Rosemary
• Bay Leaves
• Balsamic Vinegar

How to Make Beets Leeks And Onions

1. Preheat oven to 425°F (220°C).
2. Wash and chop 1 lb beets, 2 leeks (white and light green parts only), and 2 large onions, all into roughly 1-inch pieces.
3. In a large, heavy-based oven-safe roasting pan, heat 2 tablespoons olive oil over medium heat. Add the chopped vegetables and 4 cloves minced garlic.
4. Stir frequently until the vegetables begin to soften and lightly brown, about 5-7 minutes.
5. Add 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 tablespoon red wine vinegar, salt, and freshly ground black pepper to taste. Stir to combine.
6. Transfer the roasting pan to the preheated oven. Roast for 15 minutes.
7. Reduce oven temperature to 375°F (190°C). Continue roasting for another 30-40 minutes, stirring every 10 minutes, until the beets are tender and slightly caramelized. Add a tablespoon of olive oil and a teaspoon of red wine vinegar if the vegetables appear too dry.
8. Remove from oven and let cool slightly before serving. Garnish with extra fresh herbs if desired.