Cooked Beets & Red Onion Roasted in Balsamic Vinegar
Beetroot is reputed to be great for purifying the blood and improving the health of your liver. I don’t eat very much of it, not because I don’t like it especially, just because it’s never something I think about buying, it’s just not on my regular shopping items list. And while I don’t dislike it especially, it’s not exactly moreish so … why buy it? But then there’s that blood purification liver cleansing reputation it’s got, that’s definitely something I want … so …
I decided to start my journey to beet-loving-liver-super-functioning with those vacuumed-packed beetroots you can find in any supermarket. About 3 weeks ago I bought a packet and every time I’d open the fridge I’d see them and think I must do something with them … tomorrow … or the next day. Being completely honest about this, over the past year or so I have bought probably six of these vacuumed-packed beetroot packets and each time I ended up having to throw them out because I never could bring myself to do anything with them. (In fairness uncooked loose beets don’t look so unappetizing – but they are not as omnipresent). I would probably have ended up throwing out this packet as well if it wasn’t for the 4 egg mayonnaise recipe.
I’m very against throwing out food that isn’t gone off. Very. I do it. But I’m very against it. And yes, I know I shouldn’t have let all those vacuumed-packed cooked beets go past their sell-by date, but now that I have this recipe I won’t be doing that anymore.
As I only use egg yolks in my mayonnaise I felt I needed to offer some ideas about what to do with the leftover egg whites. Naturally the first thing I thought of was meringue, maybe a recipe for Pavlova, then I thought but what if someone reading the Pavlova recipe doesn’t want to make mayonnaise, what would they do with the egg yolks, so maybe add a recipe for creme caramel, but what if that person reading that didn’t want Pavlova, maybe a variation of an Eton mess, and then maybe a recipe for homemade custard made with just egg yolks, cream and sugar… down a viciously delicious spiral of egg yolk and egg white desserts I fell. I was about 10 recipes into it before it dawned on me that this wasn’t really in keeping with the whole purpose of abitmoreveg.
I decided I should find some savoury option for the leftover egg whites. I thought about doing an egg white omelette but it didn’t really appeal to me. I started looking through recipe books, and was down to those free recipes booklets you get with the paper sometimes. I was leafing through “Three good things on a plate” an excerpt of 25 recipes from Hugh Fearnley-Whittingstall’s new book and came across this gorgeous looking photo of what looked to be poached egg whites with roasted beets and a drizzle of some lovely dark sauce. The recipe was titled Beetroot, mozzarella, balsalmic vinegar. So not poached egg-whites then. But I had the cooked beetroot in the fridge, I had the balsamic vinegar and I definitely had the egg whites.
Only one thing to do…
- 4 medium-sized red onions, peel and chopped
- 500g cooked beetroot
- olive oil
- 75 ml balsamic vinegar
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- Pre-heat the oven to 200 C.
- Add the olive oil to a baking tin and then add in the onions. Sprinkle over half of the salt and pepper. Bake in the oven for 30 minutes.
- Take out the onions, stir them around, freeing any that are stuck to the tin. Cut open the packet of beetroot over the tin so that the beetroot juice falls into the tin. Empty the beetroot into the tin and chop into thick slices (otherwise the vinegar will overpower them). Pour over the balsalmic vinegar and the rest of the salt and pepper and stir around well. Return the tin to the oven, reduce the heat to 180 C and bake for a further 30 minutes.