Roasted Beets with Caramelized Onions, Candied Walnuts, Balsamic, and Orange
Roasted beets are amped up with the sweetness of caramelized onions, crunchy candied walnuts, and the zing of orange zest.
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.
Notes
I suggest you use disposable gloves while preparing the beets. They will bleed. Be careful of any cloths/linens or unsealed surfaces that could be stained.
You can use golden beets instead of red.
The candied walnuts can be made 2 days ahead and kept in an airtight container at room temperature.
Be sure you scrub your beets before peeling. Dirt, sand, germs, etc. need to be scrubbed off before you cut off the tops and bottoms and peel.
Nutrition Facts
Roasted Beets with Caramelized Onions, Candied Walnuts, Balsamic, and Orange
Amount per Serving
Calories
351.83
% Daily Value*
Fat
25.81
g
40
%
Saturated Fat
2.75
g
17
%
Polyunsaturated Fat
14.16
g
Monounsaturated Fat
7.77
g
Sodium
518.84
mg
23
%
Potassium
484
mg
14
%
Carbohydrates
27.28
g
9
%
Fiber
5.45
g
23
%
Sugar
13.21
g
15
%
Protein
6.77
g
14
%
Vitamin C
15.15
mg
18
%
Calcium
68.36
mg
7
%
Iron
1.81
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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