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.


Roasted Chick Peas

This is a great snack for little ones !  Simple and nutritious.  Open a can of chick peas, drain, rinse and spread out on a parchment lined baking sheet.  Drizzle olive oil over them and use your hands to coat  them.  Sprinkle with sea salt or your own creation of spices. Sweet?  Savory?  Whatever you or your little ones fancy….

Roast at 350 degrees for about 25 minutes, moving them around half way through.  They will be nice and golden brown when done.

They are best eaten right out of the oven when cooled down a bit, but can be stored in an airtight container for a few days.