Roasted Beets with Balsamic and Caramelized Onion

I finally pulled some beets out of my garden today!  I’ve been waiting…and watching…waiting..and watching and they finally got big enough.  The tops of them started popping out of the ground so I pulled some of them out and of course I had to make something with them.

I really like the earthy taste of roasted beets by themselves, but I wanted to add a little extra something.  Since I had some left over onion in the fridge I decided to make some caramelized onions to top it off.   A drizzle of olive oil and balsamic vinegar and this makes a great side!  Oh and my one year old actually loved the roasted beets by themselves, so try it out 😉


Just a side note, I am horrible with amounts for recipes.  It’s my husbands pet peeve and often goes something like this:

Him:  So how much do I put of this?

Me:  I don’t know..just throw a bit in.

Him: (Eye roll.  Sarcastic “ok”)

Him: How long do I cook it for?

Me: Until it’s done.   🙂

Him: Sigh.  “Awesome.”

So on that note, I won’t give precise amounts for this recipe either as it’s only two main ingredients and it depends on how many people you are feeding.  Use your awesome judgement on this one.  😉

Preheat your oven to 425.  Cut the tops and ends off of the beets, scrub clean and lay on a paper towel just to get some excess moisture off.  Wrap in foil lined with parchment paper and place on a baking sheet.  Roast for about 45-60 minutes.  Check at the 45 minute mark by poking with a fork…you want them tender and not hard.

While the beets are roasting, chop your onion into thin slices.  Add a pad of butter to a cast iron frying pan (if you have one) over medium heat….if not a non-stick is fine.  Once melted add your onion to the pan.  Stir often to avoid burning and cook until nicely browned.  Set aside.

Once done, remove and lay on a plate to cool slightly.  Use a paper towel and “pinch” the skin to loosen it and peel it off each beat.  Slice into wedges and put in a bowl.

Drizzle olive oil and balsamic vinegar to your liking and top with the caramelized onions.   This can be served warm right away, or made ahead of time and stored in the fridge for a few days.


We’re making progress people.

What a beautiful morning this morning, it’s going to be a hot one today (high of 28 degrees!).  I just went out to the garden to take a look at my vegetable plants after a nice rain last night.  The mixed greens I planted are doing great, as well as the beets and peas.  I even have one eggplant that seems to be doing ok.  (The first one I put outside died…probably due to my being impatient and not letting it get used to the outdoors first 😉  But this one seems to be doing ok.  There is also one bean plant that has started growing as well as some teeny tiny carrot sprouts.  My tomatoes are another story.  All of the ones I grew inside and then put in the garden basically didn’t make it.  RIP Tomatoes.  I have planted more and we’ll see what happens.  I think the other ones just got too much sun too fast.

This is what I love about this season.  Growing your own food.  It doesn’t get any better…..


Rainbow Salad with Avocado Balsamic Dressing

Get your apron on!  This could get messy.

This salad is so healthy and colourful.  Excellent for a light lunch or as a side.


Ingredients: (Makes about 5 cups of salad)

2 cups kale thinly chopped

1 medium carrot grated

1/2 of 1 medium sized beet grated

1 cup grated purple cabbage

Pumpkin Seeds

Dried Cranberries

Dressing….(Makes about 1 cup)

1/4 cup Balsamic Vinegar

3/4 cup Olive Oil

1 tsp Minced Garlic

1 tsp Dijon Mustard

1/2 Ripe Avocado

Dash of Sea Salt

Dash of Pepper

To Make:

The Salad:

Chop kale thinly and rinse and dry.  Grate the carrot.  Cut the ends off of your beet and use a potatoe peeler to peel the outer skin off.  Chop in half and grate the half into thin slices.  Grate the purple cabbage.  Toss all ingredients into a large bowl to combine, then add desired amount to your serving bowls.  Sprinkle with pumpkin seeds and dried cranberries to your liking.

The Dressing:

In a blender add balsamic vinegar, olive oil, garlic, dijon mustard, 1/2 avocado and salt and pepper.  Blend until smooth.  Use as a dressing for your salad.