Roasted Beetroot with Caramelised Spanish Onion

Cooked Roast Beet RSC

Roasted Beetroot with Caramelised Spanish Onion.

  • Servings: 6
  • Difficulty: Easy
  • Print

Roasted Beetroot and Caramelised Onion could there be a better match?? I make a point of making twice as much of this as I think I’m going to need and refrigerate the rest for the next day. Straight out of the oven these roasted beetroot pieces are soft and sweet and pair beautifully with the caramelised onion.  They go perfectly with sausages, steak or chicken as a side dish.

As a warm salad base you can drizzle this with Balsamic Vinegar out of the oven, toss through some rocket and sprinkle over crumbled danish feta and fresh oregano. Try it warm and cold, it works both ways. Absolutely Delicious!!

Credit: foodfactsforhealthyeating.com

Ingredients

  • 2 large beetroots topped and tailed and cut into large chunks
  • 1 red onion cut into wedges
  • freshly ground garlic and pepper rock salt or other salt variety
  • 2 tbsp olive oil

Roast Beet RSC

Directions

  1. Pre-heat an oven to 180c.
  2. Place the cut beetroot into a baking dish with the onion wedges on the top.
  3. Drizzle the vegetables with good quality olive oil ensuring you coat all the vegetables to protect them during baking.
  4. Bake for around 45 minutes to 1 hour or until the beetroot chunks are cooked to your liking and the onion is soft, browned and caramelised.

So Good!!!

 

Copyright 2017 Food Facts for Healthy Eating

 

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