A delightful dish featuring roasted beetroot and caramelized red onions, perfect as a side or a light meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal caramelization.
Trim the beetroot tops, leaving about 2 inches of stem, and rinse them thoroughly.
Leaving a bit of stem helps retain the beetroot's vibrant color during cooking.
Place the beetroot in a saucepan, cover with water, and bring to a boil. Cook until tender, about 20 minutes.
Test for doneness by inserting a knife; it should slide in easily.
Drain the beetroot and let them cool slightly. Peel off the skins and cut into wedges.
Peeling is easier when the beetroot is still warm.
Slice the red onions into thin wedges.
Uniform slices ensure even cooking.
In a mixing bowl, whisk together balsamic vinegar, olive oil, and brown sugar until well combined.
Taste and adjust the sweetness or tanginess to your preference.
Arrange the beetroot and onion in a baking dish. Drizzle the dressing over and toss to coat evenly.
Ensure all pieces are coated for maximum flavor.
Roast in the oven for 15-20 minutes, stirring halfway through, until the onions are caramelized.
Stirring prevents sticking and promotes even roasting.
Serve warm, garnished with fresh herbs if desired.
Fresh parsley or thyme adds a lovely finishing touch.
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