Wednesday, December 30, 2009

Balsamic Roasted Oranges, Beets and Red Onions

I am really getting into this roasting thing. What wouldn't taste great roasted?  We got some beautiful beets from Los Poblanos this week, the peppermint-striped Chioggia variety. These particular ones are actually the sweetest I've ever tasted.  We've also been getting some wonderful, juicy, sweet oranges lately too, and I wanted to make a beet and orange salad.  Since I was roasting the broccoli, I thought I would try roasting the oranges and beets too!

So I cut up 4 beets, 2 oranges and half a red onion, and tossed them with about 2 Tbs olive oil, 2 Tbs balsamic vinegar, 1 Tbs honey, salt, pepper, and some fresh rosemary and thyme (my herbs are overwintering nicely even in 20-degree temperatures!) I was a little concerned about the oranges burning, so I roasted it all at 375 for about 60 minutes. You may notice I left the skins on the orange pieces, thinking maybe the peel would add flavor, but about halfway through I decided to try one, and it was bitter, so I ended up peeling all the skins off before putting it back in the oven.


It turned out heavenly! Everything takes on a rich sweet flavor, and the onions are all melty-soft... Wow!
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