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Roasted Onions and Buttered Beets with Blue Cheese

Beets? They are purple in color. That is about all I know about these things. So in keeping with the trying a more complex recipe every once in a while I decided to venture out and try this recipe. This is one of my all time favs now. I am kind of bummed that it is a little more difficult to make as it is ridiculously good! All the flavors were wonderful together- the sweetness of the onion and balsamic vinegar, along with the tartness of the blue cheese was great. I promise this recipe will be worth the effort.

Roasted Onions and Buttered Beets with Blue Cheese


  • 1 Yellow Onion (Large, unpeeled- root and top trimmed)
  • 1 tablespoon EVOO
  • DashSalt & Pepper
  • 1 Beet
  • 2oz Blue Cheese
  • 2 tablespoons Butter
  • 1/4 cup Walnuts
  • 1 Bottle Balsamic Vinegar
  • Chives (Finely Chopped)


Step 1
Preheat the oven to 400 degrees . Coat the onion with 1 tsp. EVOO; season with salt and pepper. Transfer to a baking sheet.
Step 2
Wrap the beet in foil. Place on the baking sheet with the onion and roast until the vegetables are tender when pierced with a knife, about 45 minutes. Let the beet cool in the foil. Let the onion cool slightly, then halve lengthwise and discard the dried outer layers. Peel the beet and chop into 1/4-inch pieces.
Step 3
Preheat the broiler. Spread open the onion layers slightly and return to the baking sheet. Drizzle each onion half with 1 tsp. EVOO; season and broil until the edges darken, about 3 minutes. Divide between 2 plates. Sprinkle with the blue cheese and tent with foil.
Step 4
In a saucepan, bring the beet and 1/4 cup water to a simmer; season with salt and pepper. Add the butter; cook, swirling, until the sauce is thickened, 3 to 5 minutes.
Step 5
Spoon the beet over the onion. Top with the walnuts, chives and a drizzle of balsamic glaze.