Caramelized Onions and Beets Recipe

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Caramelized Onions and Beets Recipe

Read Reviews
5 4 4
Publisher Photo
As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.—Violet Klause, Onoway, Alberta
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.

Ingredients

  • 4 pounds whole fresh beets (about 12 medium), trimmed and cleaned
  • 6 medium onions, sliced
  • 3 tablespoons butter
  • 1/4 cup sugar
  • 1/4 cup red wine or cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside.
Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through. Yield: 12 servings.
Originally published as Caramelized Onions and Beets in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p116

Nutritional Facts

2/3 cup: 95 calories, 3g fat (2g saturated fat), 8mg cholesterol, 258mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 4 pounds whole fresh beets (about 12 medium), trimmed and cleaned
  • 6 medium onions, sliced
  • 3 tablespoons butter
  • 1/4 cup sugar
  • 1/4 cup red wine or cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside.
  2. Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
  3. Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through. Yield: 12 servings.
Originally published as Caramelized Onions and Beets in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p116

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Reviews forCaramelized Onions and Beets

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annrms User ID: 2649709 253593
Reviewed Sep. 3, 2016

"I'll gladly jump on the 5 star train for this recipe. We loved the sweet yet tangy taste. Will make again and put it on my keeper list!"

MY REVIEW
sgronholz User ID: 1473861 241760
Reviewed Jan. 14, 2016

"What an outstanding way to serve beets! We loved the sweet flavor and I look forward to making this recipe again and again!"

MY REVIEW
Helem User ID: 3356086 165367
Reviewed Sep. 23, 2012

"The absolute best beet recipe! I have made this once a week all summer."

MY REVIEW
dmgentile User ID: 6114083 181178
Reviewed Jul. 23, 2011

"great way to cook beets!!!!"

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