All the Beet
All the Beet
Prep Time
10-15 minutes
Serves
Approx. 5 cups
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Full Product Description
This vibrant and wholesome dish celebrates the natural sweetness of roasted beets and tender onions, making it perfect for a cozy weeknight dinner or an elegant holiday side. It’s a delicious way to enjoy the whole vegetable—from root to stem—while adding warmth and color to your table.
Ingredients
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Ingredients:
- 2 Tbsp + 1 tsp Pasolivo California Extra Virgin Olive Oil , divided use
- 1 bunch beets with greens attached (make sure greens are in good shape)
- 1 cup red onion, chopped small
Preparation
- Preheat oven to 350 degrees. Cut the stems from the beets, then cut the leaves from the stems. Wash beets, stems, and greens very well. Pat dry. Toss chopped red onion with 1/2 tsp Pasolivo California Extra Virgin Olive Oil . Wrap the beets in foil and roast in the oven for about 45-55 minutes or until fork tender. At the same time, roast the red onion for 20 minutes, then stir and roast additionally until very tender, approximately 10 minutes. *While beets are roasting, begin preparing Pickled Beet Stems following the Pasolivo recipe* When beets are done and cool enough to handle, peel off the outer layer and cut into bite-size pieces. Place in serving bowl with red onion.
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