I am one of those nuts who loves beets so much that I like to put them on all of my salads and I can actually eat them straight from the can. So when I saw this recipe for caramelized beets on my friend’s new food blog, Backpack and Fork, I had to try them immediately.
If you are looking for a side dish for your holiday feast then these caramelized beets might just be the answer for you. In a nutshell, they are the best beets that I have ever had and even my husband, who is not a crazy beet fan like me, likes them. They are a nutritious, colorful and tasty addition to the dinner table. Beets have a beautiful festive red color and I know from experience that these caramelized ones pair nicely with roasted meats and garlic mashed potatoes. 
I love feta or blue cheese crumbles mixed in my beet salad so I tried sprinkling some blue cheese on these roasted beets. The sharp tang of the blue cheese complements the sweetness of the beets. But truth be told, the beets are yummy with or without the cheese garnish.
PrintCaramelized Beets
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
These caramelized beets are a vibrant and flavorful side dish, perfect for pairing with roasted meats and garlic mashed potatoes.
Ingredients
- 3 large beets
- 1 large purple onion
- 2-3 garlic cloves
- 2 Tbsp olive oil
- 1 Tbsp brown sugar
- 1 tsp sea salt
- Optional: Blue cheese crumbles for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the beets and cut them into large chunks.
- Peel the onion and chop it into thin slices.
- Mince the garlic cloves.
- In a glass baking dish, toss the beets, onions, and garlic with the olive oil, brown sugar, and sea salt until well coated.
- Bake in the preheated oven for about 1 hour, stirring occasionally, until the beets are tender and caramelized.
- Optional: Sprinkle with blue cheese crumbles before serving for an added tangy flavor.
Notes
These beets pair beautifully with roasted meats and garlic mashed potatoes. For added flavor, sprinkle with blue cheese crumbles before serving. They can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 400
- Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
- Cholesterol: 0
{Check out Jonina Celia Campbell’s blog for more yummy recipes and anecdotes about her life in southern France: Backpack and Fork. I love her philosophy on food. And it helps that she is schooled in nutrition which influences her recipes and the information she provides about healthy, balanced eating.}
Is this recipe with raw beets or can I use some I have already cooked?
Great idea! I’ve used beet greens and chard on pizza, but never the beets temvselehs. By the way, Jon and I are thinking of stealing your weekly pizza idea when we move. (Our pizza stone is in storage right now.) I love projects, and a project that helps me eat more pizza is a great idea. I hope you don’t mind that we might be posting weekly pizzas as well.