Baked Beetroot & Red Onion
Recipe: #18240
March 26, 2015
Categories: Side Dishes, Beet, Onions, Australian, Indian, 5 Ingredients Or Less, Oven Bake, Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"Another find on the A.B.C. I was looking for something different to do with my home grown beetroot. This is something not only different but very tasty, and makes a great side dish."
Ingredients
Nutritional
- Serving Size: 1 (306.1 g)
- Calories 199.6
- Total Fat - 7.2 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 198.1 mg
- Total Carbohydrate - 32 g
- Dietary Fiber - 5.7 g
- Sugars - 25 g
- Protein - 4.7 g
- Calcium - 49.7 mg
- Iron - 2.1 mg
- Vitamin C - 12 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dice onion into 1 x 1 cm chunks.
Step 2
Cut the leafy tops off the beetroot, leaving about 2-3 inches (to stop the colour from running.) Place beetroot in a saucepan and cover them with cold water. Bring the water to the boil and then boil until cooked. This should take about 20 minutes, a knife should slide easily into them when beetroot are cooked. This is a good time to make the dressing!
Step 3
Drain the hot water out when beetroot is ready and refill the saucepan with cold water. This make peeling beetroot a lot easier. Peel the beetroot, remove the ends, and cut into quarters.
Step 4
Place the cut beetroot into a baking dish, crumble the onion over the top, and pour the dressing over the beetroot and onion, making sure that everything is well coated.
Step 5
Bake in a moderate oven for about 15 minutes or until the onion cooked.
Step 6
To make dressing~.
Step 7
Get a glass or shaker and put in the balsamic, olive oil and brown sugar and shake or stir until well combined.
Step 8
Do a taste test - if it tastes fine set aside. (Dressing should be a good mix of sweet and tart - if too tart add a little more olive oil, and if too oily add more balsamic.)
Tips
No special items needed.