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Roasted Red Onions and Beets with Cranberry Dressing

Roasted red onions with beets and Lingonberry Dressing
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 45 minutes

Total Time: 45 minutes

Ingredients

Roasted Red Onions

  • 2 large red onions

  • 1½ tablespoons canola oil or another neutral oil

  • ½ teaspoon fine sea salt

Roasted Beets

  • 1½ tablespoons canola oil

  • 2 teaspoons finely chopped garlic

  • 1½ teaspoons coarsely chopped thyme leaves, plus additional for garnish

  • ½ teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper

  • 2 pounds beets

  • 3 tablespoons buckwheat groats

Cranberry Dressing

  • ¾ cup frozen cranberries, defrosted

  • ¼ cup plus 2 tablespoons canola oil

  • 1 tablespoon agave syrup

  • 1 tablespoon freshly squeezed lemon juice

  • ⅛ teaspoon freshly ground black pepper

Instructions

Preheat the oven to 400˚F.

Peel the onions. Trim the root ends, keeping the layers intact. Cut in half lengthwise. Coat the onions in the oil and sprinkle with the salt. Put cut-side down on a small baking sheet and roast for 15 minutes. Turn cut-side up and continue to roast until tender, 15 to 20 minutes.

Meanwhile, whisk together the oil, garlic, thyme, salt, and pepper for the beets in a medium bowl. Peel the beets and cut into 1-inch pieces. Add to the bowl and toss to coat. Spread on a baking sheet.

Spread the buckwheat groats on a separate small baking sheet and set to the side.

Lower the oven temperature to 375˚F.

Roast the beets for 30 minutes.

Meanwhile, put all of the dressing ingredients in a high-powered blender and blend until smooth.

Put the groats in the oven. Continue to roast the beets until tender, and toast the groats until fragrant, about 10 minutes. Remove both from the oven. (Unless the beets need a bit longer. They should be tender when pierced with a paring knife.)

Cut the onion halves in half through the root end and put on a serving plate, along with the beets. Drizzle the dressing over the top and sprinkle with the toasted groats and some thyme leaves.