Roasted Beets & Pearl Onions in a Pistachio Vinaigrette

Beets are good enough to be eaten as a raw vegetable in salads, but when you roast them in the oven, it is even more delicious and brings out its natural sweetness. Oven roasting beets is very easy and whats more the skins peel off easily after roasting too. Here, I have paired with pearl onions. Pearl onions are really small onions and are much more sweeter than regular onions. The hardest part is peeling the skin, but using packaged pearl onions are a good option. One can blanch them in boiling water to peel the skin.
Servings: 1 yield(s)
Cook Time: 60 mins
Ingredients
  • 4 medium beets
  • 250 grams pearl onions
  • 1 tsp. olive oil
  • Some salt & pepper to taste
    • Vinaigrette
  • 1 pearl onion
  • 1 tsp. sugar
  • 2 tbsp. olive oil
  • 1/2 tsp. dried rosemary
  • Some salt & pepper to taste
  • 1 tbsp. lemon juice
Instructions
  1. Preheat oven to 375° C.
  2. Cut the tops of beets, add salt, pepper & a little olive oil & wrap them up in aluminium foil.
  3. Place the beets in foil on a baking tray & bake them about 45 minutes. Remove & cool.
  4. Remove the skin from beets & cut them up into wedges about 2 inches.
  5. Add a little butter to a pan & shallow fry the pearl onions for about 5 minutes. Remove & toss the beets in the same pan.
  6. Now place the roasted beets & pearl onions in a baking dish.
  7. For the vinaigrette, finely chop a pearl onion. Finely crush the pistachios in a mortar & pestle. Put the chopped onion, pistachios, sugar, dijon mustard, salt, pepper in a bowl and mix until blended. Now add in the olive oil and whisk well.
  8. Add the vinaigrette to the roasted beets & pearl onions right before serving.
Recipe Notes

Yields 4-6