This dish is a wonderfully healthy and lovely way to eat these oven-roasted beets. The balsamic glaze gives it a good kick.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 medium beets with greens attached
- 2 medium red onions, quartered
- 2 tablespoons herbes de Provence
- 2 tablespoons olive oil, divided
- 1 teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 cups fresh spinach
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
- Roast in the preheated oven until tender, about 45 minutes.
- Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
- Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
- Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
- Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 593 mg |
| Sugars | 12 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I had already roasted the beets before I found the recipe, and didn’t have red onions on hand. So I made do by chopping the beets and cooking in the oven another 30 minutes with the herbs and olive oil, then splashed on the balsamic and cooking for another 5 minutes. Will definitely try again from the beginning. Pepitas or sunflower seeds would add a certain something, too, I think. Next time!
The only slight change I made was procedural. I prepped the beets by using and instant pot on a trivet for 28 minutes with a cup of water. Then followed the directions exactly from there. I can’t speak highly enough of this recipe, we were fighting over the last beets. I may try it again with kale. Thank you so much for this.
I made this dish with a few add-in’s and it was fabulous. My wife loved it. I added bacon, boiled eggs, feta cheese and dried cranberries. I reduced the balsamic with a little beet juice and it intensified the flavors. I will definitely make this again. Thanks for the idea.
Absolutely fantastic!! Paired with homemade tamales and it was devoured!!