Roasted Beets and Onions, a simple roasted vegetable side dish combining the earthy taste of beets with the sweetness of caramelized onions. A tasty root vegetables pairing that's perfect as a side dish or topping for salads and bowls!
Preheat oven: Preheat the oven to 425 degrees (200 C).
Prep vegetables: Wash beets, slice off stems, and cut into 1/2 inch (1.25 cm) cubes (no need to peel). Slice the ends off of the onion, then make a shallow slice to remove the outer peel. Then slice the onion into rounds, or cut in half and then cut into slices.
Roast vegetables: Toss the beets and onions on a baking sheet and drizzle with olive oil, tossing to completely cover with oil. Sprinkle with sliced garlic, salt, and pepper. Place baking sheet in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or cool them and use as a salad or grain bowl topping.
Notes
Tools needed: sheet pan, knife set, cutting board
Prep ahead: Wash and cut beets and onions ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This recipe is a good source of fiber, vitamin A, and vitamin C.