Roasted Balsamic Multi-Color Beets

Roasted Balsamic Multi-Color Beets

I spent the last 2 days in Beijing for a business trip. It’s crazy how much I still like that city. I used to live there something like 6 years ago and I have so many memories that still stick to the streets of the capital.

I was also super lucky as I got 2 days of blue skies and clean air, which is quite rare for Beijing.

Back to Shanghai, I made myself something simple and light, these roasted beets. I ordered them from Kate&Kimi before leaving for my trip. This dish is so colorful and simple you will love it!

Here is the recipe! Happy weekend everyone 🙂

Ingredients (serves 2):

  • 6 mini, multi-color beets (2 whites, 2 yellow, 2 purple)
  • 1 onion, cut into 8 wedges
  • 1 tbsp. + 1 tsp. olive oil
  • 1 tsp chopped rosemary
  • 1 tsp chopped theme
  • 1/4 tsp volcanic black salt
  • 1 tbsp. balsamic vinegar

Pre-heat oven to 200 C. Trim and clean the beets

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then divide beets based on their color into 3 different foil papers, drizzle them with 1 tsp of extra virgin olive oil and wrap them up tight

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Bake for about 1 hour or until beets are tender. Cool them until easy to handle, then peel them and cut each of them into 4 wedges.

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cut into wedges the onion as well

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Grab some fresh herbs

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Toss beets and onion in a baking tray with 1 tbsp. of oil, salt and the chopped fresh herbs.

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Bake for about 30-35 min or until onion is cooked. Then drizzle the balsamic vinegar and roast for 5 more minutes or until vinegar has the consistency of syrup.

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Gently toss vegetables and serve!

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– LittleDani


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.