Roasted Beets Pickled With Vidalia Onion |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my second beet recipe and this time I used the technique of roasting the beets. Vidalia onions are in season just now and seemed a natural pairing with these fresh from the garden sugar beets. Ingredients:
3 beets, raw |
1/4 medium onion vidalia |
2 garlic clove |
2 tbsp balsamic vinegar |
2 tbsp olive oil |
1/2 tsp real salt |
1/4 tsp ground black pepper |
1/2 tsp granulated baking splenda |
1 tbsp spearmint, dried |
Directions:
1. Preheat oven to 400
2. Wash and dry the beets, cut them in half and coat them with the olive oil. Place the beets in foil, wrap loosely but well sealed and put in oven for 45 minutes. See Photo
3. Very thinly slice the onion, mince the garlic and toss in the balsamic vinagrette.
4. Remove the beets from the oven and let cool See Photo. Peel the beets by using a paper towel to remove the skins. They slip right off.
5. Slice the beets in uniform half moons and toss well with the onion and garlic.
6. Let chill for at least an hour before serving.
7. Nutrition Info: /recipes/roasted-beets-pickled-vidalia-onion/#ixzz1MSLIiebE
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