Don’t miss out on this scrumptiousness! Now, let’s get roasting and give your taste buds the treat they deserve with Roasted Beets with Onion and Garlic.

Do you have to peel beets before roasting?

No, you don’t have to peel beets. If you opt to keep the skin on while roasting, they’ll peel off easily after baking. If you do not peel the beets before roasting, make sure to scrub the beets very hard to remove all of the dirt from them
roasted beets with onions and garlic

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Roast Beets with Onion and Garlic

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Author: EsmeSalon

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Description

Upgrade your mealtime game with this earthy, sweet, and savory combination that’s not only delicious but also packed with essential nutrients for a healthy and vibrant lifestyle.

Ingredients

Units Scale

12 medium beets
6 medium red onions
8 whole garlic cloves
8 tbsps. olive oil

For the glaze

100ml vegetable stock
4 tbsp. balsamic vinegar
3 sprigs of thyme, leaves picked
salt and freshly ground black pepper

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Instructions

Preheat the oven to 375F / 190C
Place the unpeeled beetroot, unpeeled red onions, unpeeled garlic cloves, thyme leaves and olive oil in a roasting pan.
Coat vegetables well with olive oil.
Bake for 1½-2 hours or until the beets are tender.
Peel and slice the cooked vegetables and put to aside.

Glaze:

Place the pan on medium heat on the stove and deglaze by adding the stock, balsamic vinegar and the thyme.
Bring to the boil, and stir continuously until the liquid has reduced to a syrupy consistency.
Pour over the roasted veggies and serve.

Notes

Prepared, tried, and tested by Esme (Blogger and owner) from The Recipe Hunter: Tried and Tested Recipes from Home Chefs, SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes

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SA Tasty Recipes

Roasted Beets with Onion and Garlic — Yum Yum Hungry Hangout & Giggles