These caramelized beets make a nutritious, colorful and tasty addition to the dinner table.
By Kelsey Hilts
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 1x
Description
These caramelized beets are the best beets that I’ve ever had. They make a nutritious, colorful and tasty addition to the dinner table.
Ingredients
- 3 large beets
- 1 large purple onion
- 2–3 garlic cloves
- 2 Tbsp olive oil
- 1 Tbsp brown sugar
- 1 tsp sea salt
Instructions
- Peel the beets and cut them into large chunks.
- Peel the onion and chop it into thin slices.
- Mince the garlic.
- Toss the beets, onions and garlic with the oil, sugar and salt in a glass baking dish.
- Bake the beets at 350 degrees for 45 minutes to 1 hour, stirring them every 15 minutes so that the beets cook evenly.
- Prep Time: 15 mins
- Cook Time: 1 hour
{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.}
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.
Is this recipe with raw beets or can I use some I have already cooked?