Roasted Beets with Caramelized Onions, Candied Walnuts, Balsamic, and Orange
Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour, 30 minutes | Serves: 4
If you win one person over to loving beets, I think you’ve accomplished something big. I have no doubt many of you who LOVE beets meet more people who hate them than love them. Convincing someone that beets don’t have to “taste like dirt” can rock their world and gain one more believer to the root-veggie team.
Beets are considered a superfood, full of nutrients your body needs. Healthline.com gives a full article on this colorful veggie. Beets support heart health, fight inflammation, lower levels of blood pressure, and more. Yes, this vegetable is higher in carbs, which makes it not so keto-friendly. Obey your doctor when it comes to your health, as always.
This recipe sounds like a mouthful, but it is layered with flavors and textures that come together in harmony of warm spices, sweet onions, crunchy and sweet walnuts, the kick of balsamic and some zing of orange zest. It’s a delicious side dish or a vegetarian lunch.
I would suggest wearing a pair of disposable gloves while handling your beets, to avoid your hands turning a shade of red. To prepare your beets for roasting, cut off the stems. See next paragraph for using the greens. Scrub the beets all over with a semi-soft scrubber. Cut off the tops and bottoms to have a flat top and flat bottom. Peel the beets with a vegetable peeler. Cut the beets in half from top to bottom. Lay a half on its flat side so it’s not rolling around. Cut into wedges as you would an apple. Put the wedges in a bowl or zip-top bag to be tossed/shaken with oil and spices.
If your beet greens are not wilted, but fresh and bright green, you can wash them well, chop them up, sauté them in oil and/or butter, add salt and pepper, and enjoy! Be sure you wash them, beets are grown in sandy soil.
This recipe can serve 4 for a side dish, or 2 lunches. Feeding more? The recipe can be easily doubled. If you love beets, but not onions, omit the onions in the recipe. It will still be very delicious.
We love Abingdon Olive Oil Company for oils and vinegars. Check them out!
In love with beets? Check out my Beet Slaw recipe. So yummy and healthy!
Roasted Beets with Caramelized Onions, Candied Walnuts, Balsamic, and Orange
Ingredients
For the Caramelized Onions:
- 3 large yellow onions, sliced 1/4" thick slices
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt or sea salt
- 1/4 teaspoon freshly-cracked black pepper
For the Roasted Beets:
- 4-5 medium beets, scrubbed, trimmed, cut into 1/4" wedges
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt or sea salt, or to taste
- 1/4 teaspoon freshly-cracked black pepper
For the Candied Walnuts:
- 2 tablespoons egg whites, pasteurized or fresh
- 4 ounces walnuts, chopped
- 1/4 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 1/4 teaspoon fine sea salt, or to taste
Garnishes:
- 1-2 tablespoons excellent-quality, aged balsamic vinegar
- 2 tablespoons Italian parsley, chopped
- zest of 1 navel orange
Instructions
Make the Candied Walnuts:
- Preheat the oven to 250 degrees.
- Line a cookie sheet with parchment.
- Place the egg white in a medium bowl and whisk until frothy. This should take less than a minute.
- Add the nuts, vanilla, sugar, and salt. Stir well to evenly and thoroughly coat the nuts.
- Spread the nuts onto the cookie sheet and bake for 1 hour, stirring every 20 minutes.
- Remove the parchment from the pan and place onto a heat-safe surface and allow the nuts to cool. Nus can be made 2 days in advance, kept in an airtight container.
Make the Caramelized Onions and Beets:
- In a large skillet, heat the oil over medium-high heat. Once it is hot, add all the onions.
- Lower the heat to medium-low. Stirring occasionally, allow the onions to caramelize. This should take anywhere between 20 and 30 minutes.
- Meanwhile, preheat the oven to 400 degrees.
- Put all the ingredients for the beets in a gallon zip-top bag (or bowl) and toss to evenly coat.
- Spread the beets on a large cookie sheet covered with foil (for easy cleanup) and lightly sprayed with cooking spray.
- Roast the beets in the oven for 20 to 25 minutes, or until fork tender.
To assemble:
- Scatter the onions onto a plate. Top with the beets. Drizzle with the balsamic vinegar. Sprinkle the nuts, orange zest, and parsley.
- Serve warm.
- Refrigerate any leftovers in an airtight container for up to 3 days, or freeze in an airtight container for up to 3 months.
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