Roasted Onions and Buttered Beets with Blue Cheese
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Ingredients
- 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)
Directions
| 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. | |