Before I launch into the recipe I created yesterday I do want to say that there are zillions of blogs that focus on food & recipes. I discover that the Little Brick Ranch blog had used the ‘Foodie Friday‘ phrase for a series of posts in 2011. So I have decided to use the category name of Foodie Fridays with KittyHere (FFw/KH) for my series.
Roasted Beets with Onion
Cover baking dish snugly with foil and place into preheated oven. Set timer for 30-40 minutes. Remove dish from oven after this period. Remove onions to an iron skillet or other pan. Recover the beets with foil and return to oven. Place the onions into the oven also, but leave uncovered. Recheck vegetables in 20-30 minutes.
When onions are soft and well roasted chop coarsely.
When beets reach desired tenderness remove from oven. Allow to cool until you can handle them,reserving oil/juices for later. The skins will slip off by hand. (I use disposable gloves & a paper towel for this step. I also cover my cutting board with the foil to minimize staining from the beets.) Cut each peeled beat in half and dice. Combine diced beats with the chopped onion in a clean bowl. Pour the oil and liquid from the roasting dish over prepared vegetable. Add the wine vinegar and gently toss. Adjust seasonings to taste. These beets with onion can be served warm or chilled.
My choice of topic for this first 2012 food post was based on the fact that eating more vegetables may be on the New Year’s resolution list of many people. Winter weather to me means root vegetables and warming up the kitchen a little more by using the oven.
I welcome you to add a link to your favorite roasted vegetable recipe in the comment section. Stay warm and healthy!