CSA Basket Week 7

Caramelized Onions and Beets Recipe

Prep: 30 min.
Cook: 40 min.


  • 2 pounds whole fresh beets (about 12 medium), trimmed and cleaned
  • 3 medium onions, sliced
  • 1 1/2 tablespoons butter
  • 1/8 cup sugar
  • 1/8 cup red wine or cider vinegar
  • 1/2 teaspoon salt
  • pinch pepper


  1. Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/8 cup cooking liquid; cool slightly. Peel and quarter beets; set aside.
  2. Meanwhile, in a large skillet, sauté onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
  3. Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.



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