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
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
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.
cut into wedges the onion as well
Grab some fresh herbs
Toss beets and onion in a baking tray with 1 tbsp. of oil, salt and the chopped fresh herbs.
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.
Gently toss vegetables and serve!