This elegant dish transforms humble beets into a sophisticated side or appetizer. The earthy sweetness of the beets is enhanced by caramelized Vidalia onions and a tangy balsamic glaze. Toasted walnuts add a satisfying crunch, while crumbled blue cheese provides a sharp, creamy contrast that balances the natural sugars. Perfect for holiday dinners, potlucks, or as a colorful addition to a charcuterie board. The combination of textures and flavors makes this recipe a standout choice for any occasion.
Pan-Toasted Beets With Sweet Onions, Walnuts, & Blue Ch
Description
This elegant dish transforms humble beets into a sophisticated side or appetizer. The earthy sweetness of the beets is enhanced by caramelized Vidalia onions and a tangy balsamic glaze. Toasted walnuts add a satisfying crunch, while crumbled blue cheese provides a sharp, creamy contrast that balances the natural sugars. Perfect for holiday dinners, potlucks, or as a colorful addition to a charcuterie board. The combination of textures and flavors makes this recipe a standout choice for any occasion.Ingredients
Directions
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Trim the tops and bottoms off the beets, leaving the skin on. Place beets in a Dutch oven and cover with water. Bring to a boil, then cover, reduce heat, and simmer for 35 minutes or until crisp-tender.
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Drain the beets and rinse under cold water. Let them cool until handleable, then rub off the skins and cut the beets into wedges. Set aside.
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Place walnuts in a large nonstick skillet over medium-high heat. Toast for about 4 minutes, stirring frequently, until fragrant and lightly browned. Remove from skillet and set aside.
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Coat the same skillet with cooking spray and place over medium heat until hot. Add the coarsely chopped Vidalia onion and sauté for 3 minutes or until tender.
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Add the beet wedges to the skillet with the onions. Cook for 15 minutes, stirring frequently, to warm through and slightly caramelize.
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In a small bowl, combine brown sugar and balsamic vinegar. Pour this mixture into the skillet with the beets and onions.
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Cook for 2 minutes, stirring constantly, until the beets are coated in the glaze. Remove from heat.
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Spoon the glazed beets and onions into a serving bowl. Sprinkle generously with the toasted walnuts and crumbled blue cheese before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 193.5kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 324.0mg14%
- Total Carbohydrate 43.2g15%
- Dietary Fiber 12.6g51%
- Sugars 30.6g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
If you prefer a dairy-free version, omit the blue cheese or substitute with a vegan blue cheese alternative.
Vidalia onions are recommended for their natural sweetness, but other sweet onion varieties like Walla Walla or Maui onions work well too.
Beets can be boiled ahead of time. Peel and cut them into wedges, then store in the refrigerator until ready to glaze.
Toasting the walnuts enhances their flavor; watch them closely to prevent burning as they can go from toasted to burnt quickly.
