In the past few weeks I've posted a number of recipes that perfect for serving at your Thanksgiving meal. For me, Thanksgiving is all about tradition and don't like to change up the menu too much. I like my turkey, my gravy, my mashed potatoes, and stuffing...well, you get the picture. I do try to add a new dish, though, every so often, just to change things up a bit. Today's offering is a wonderful Autumn time side dish, Roasted Beets. Add to those beets some onion and a few cloves of garlic and you have a dish that delights both the sense of taste and smell.
While this recipe works well with red beets, I prefer to use golden, Chioggia, or candy stripe beets. These beets tend to bleed off less color than your standard red beets, keeping the onions and garlic from taking on a pinkish hue. If that doesn’t bother you or you can’t find anything other than red beets go ahead and use the red.
Roasted Beets with Garlic and Onions
2 pounds beets (I used a mixture of golden and Chioggia beets)
1 large onion
8-12 cloves garlic
3-4 small sprigs rosemary
3 Tbl. extra virgin olive oil
fresh ground black pepper
Preheat your oven to 350°F. Peel the beets and cut into 1-1 1/2 inch cubes. Place in a baking dish. Peel the cloves of garlic and place in a bowl. Peel the onion and cut into bite sized wedges and add to the garlic. Add the olive oil to the garlic and onions and toss to coat. Season with salt and pepper then pour over the beets. Add the sprigs of rosemary to the baking dish then cover the dish with aluminum foil and bake. After 45 minutes remove the foil, increase the temperature to 400°F and continue to cook, stirring occasionally until the vegetables are tender and slightly browned (approximately another 20-30 minutes). Serve immediately.