Balsamic Baked Beets with Red Onions Hazelnuts
Elevate your side dish game with this vibrant and flavorful recipe for Balsamic Baked Beets with Red Onions and Hazelnuts. Perfectly roasted beets are paired with caramelized wedges of red onion, creating a sweet and tangy symphony enhanced by a rich balsamic-honey dressing and aromatic fresh thyme. A sprinkle of toasted hazelnuts adds a delightful crunch, completing this stunning combination of textures. Not only is this dish simple to prepare, but it also makes for an elegant addition to any dinner table—whether as a vegetarian side or a colorful buffet offering. Serve it warm or at room temperature for a versatile crowd-pleaser loaded with nutrients and gourmet appeal. Keywords: balsamic roasted beets, beet side dish, caramelized onions, hazelnuts, vegetarian recipes.
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Recipe Information
Ingredients
- 4 medium-sized beets
- 1 large red onion
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons fresh thyme
- 1 cup hazelnuts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the beets, cutting off the stems and roots. Do not peel them. Wrap each beet in aluminum foil and place on a baking sheet.
Roast the beets in the oven for 40-50 minutes, or until they are fork-tender. Larger beets may take additional time.
While the beets are roasting, prepare the hazelnuts. Spread the hazelnuts on a dry baking tray and toast in the oven for 8-10 minutes, shaking the tray halfway through. Once toasted, transfer them to a kitchen towel and rub off their skins. Roughly chop the hazelnuts and set aside.
Thinly slice the red onion into wedges.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, thyme, salt, and black pepper to create the dressing.
Once the beets are roasted and cool enough to handle, peel off the skins by gently rubbing them with your hands or using a paper towel. Cut the peeled beets into wedges.
In a large mixing bowl, combine the beet wedges and red onion slices. Pour the dressing over the vegetables, tossing to coat them evenly.
Transfer the dressed beets and onions to a roasting dish. Return to the oven and bake for an additional 10-15 minutes until the onions are tender and slightly caramelized.
Remove from the oven and sprinkle the toasted hazelnuts on top.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 56.2 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1422 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
