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Last week, when preparing the wonderful simple fettuccini + kale alfredo my boyfriend prepared the side dishes for that evening’s dinner. The sides came out absolutely fabulous (he also made roasted balsamic baby bella mushrooms) and we were fighting over who was going to eat the last beet and onion. To start, He preheated the oven to 400°F, and added about 3 tbsp olive oil plus whole garlic cloves (peeled, of course) to the bottom of a pyrex glass baking dish. He popped that into the oven for about 10 minutes until the oil was hot and sizzling. Meanwhile, he washed 6 red beets, removed the greens and sliced them into discs. Next, he cut an onion into 1/8 chunks. Then, he removed the hot dish from the oven, and carefully arranged the beet disks and onion chunks into the hot dish. He topped it with salt, pepper and fresh tarragon. Preparing the beets on an already piping hot dish created a nice crisp outside. The onions and beets roasted to perfection for about 30 minutes in the oven. He flipped them about halfway through. They were perfect! Absolutely vibrant with color and a tease to the palette. This side looks very elegant and is so simple to make. Definitely a winning recipe in my book. Thanks, babe!

To prepare these beets, you will need:

  • 6 medium red beets
  • 1 large white onion
  • 4-6 cloves garlic, peeled/crushed whole
  • 3 tbsp olive oil, plus more if needed
  • salt & pepper
  • fresh tarragon

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Thank you for visiting RWL.

~ Nat