Best 9 Beets Leeks And Onions Recipes

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Are you looking for a delicious and nutritious side dish that is packed with flavor? Look no further than beets, leeks, and onions! This classic combination of vegetables is a staple in many cuisines around the world, and for good reason. The earthy sweetness of the beets, the delicate flavor of the leeks, and the pungent aroma of the onions come together to create a dish that is both satisfying and sophisticated. Whether you are serving it as a side dish for a special occasion or a quick and easy weeknight meal, this recipe is sure to impress.

Here are our top 9 tried and tested recipes!

BEETS, LEEKS & ONIONS



Beets, leeks & onions image

Gordon Ramsay roasts these robust vegetables to perfection

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Side dish, Supper

Time 1h

Number Of Ingredients 8

1kg small raw beetroot , peeled and halved
2 onions , peeled and quartered
10-12 baby leeks , trimmed
4large garlic cloves , peeled
4 tbsp olive oil
1-2 sprigs fresh rosemary
4 bay leaves
about 100ml balsamic vinegar

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Heat a heavy-based oven roasting pan on top of the stove and toss in the vegetables and garlic. Sprinkle with the oil. Stir until they start to brown. Add the herbs, sprinkle over the vinegar and season well.
  • Put the pan in the oven and roast for about 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue cooking for another 30 mins or so, stirring 2 to 3 times until the beetroots are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan. Serve as a vegetable dish scattered with toasted pine nuts or as a main course with baby goat's cheese, cooked white beans and rocket.

Nutrition Facts : Calories 252 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium

QUICK PICKLED BEETS AND ONIONS



Quick Pickled Beets and Onions image

This easy recipe for pickled beets and onions makes a great side dish or gift. Quick pickling is a simple technique that doesn't require canning.

Provided by Barbara Rolek

Categories     Side Dish     Snack

Time 12h40m

Yield 4

Number Of Ingredients 8

For the Beets:
16 baby beets , unpeeled, tops trimmed
For the Marinade:
2 medium red onions, julienned
2 tablespoons sugar
1/3 cup white vinegar
2 teaspoons salt
2/3 cup water

Steps:

  • Gather the ingredients.
  • Bring a large pot of salted water to a rolling boil.
  • Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
  • When cool enough to handle, slip off the skin.
  • Place beets in a nonreactive bowl and set aside.
  • Gather the ingredients.
  • In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
  • Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
  • Pour the hot marinade over beets and then allow the beets to cool to room temperature.
  • Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
  • If you prefer, divide the beet and onion mixture into individual jars for easy storage.
  • Keep refrigerated for up to two weeks.
  • Enjoy.

Nutrition Facts : Calories 142 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, Sodium 1225 mg, Sugar 25 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

BEETS WITH ONION AND CUMIN



Beets with Onion and Cumin image

If you like beets, you'll love this recipe. For those who don't like beets, they may just change their minds.

Provided by SHECOOKS2

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 9

2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 ½ teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 ½ cups water
1 teaspoon salt

Steps:

  • Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
  • Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 16.7 g, Fat 7.5 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 849.3 mg, Sugar 10.1 g

PICKLED BEETS AND ONION



Pickled Beets and Onion image

Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time P1DT1h10m

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

4 golden beets (about 12 ounces total), scrubbed
1 1/2 cups apple-cider vinegar
2/3 cup sugar
1/4 teaspoon celery seed
1/4 teaspoon whole black peppercorns
1/4 teaspoon whole coriander seeds
1/8 teaspoon ground turmeric
Kosher salt
1 medium yellow onion, halved and thinly sliced (1 cup)

Steps:

  • Preheat oven to 400 degrees. Wrap beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges.
  • Combine vinegar, 1/4 cup water, sugar, celery seed, peppercorns, coriander, turmeric, and 1 tablespoon salt in a medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.

BEETS WITH ONIONS



Beets with Onions image

Make and share this Beets with Onions recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

6 large beets, cooked,skins removed and julienned
4 teaspoons butter
3 medium onions, sliced
2 tablespoons sugar
2 tablespoons balsamic vinegar
salt and pepper

Steps:

  • In large nonstick skillet, melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes.
  • Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden.
  • Add beets to onions; add salt and pepper.
  • Heat over medium heat for 3 to 5 minutes or until heated through.

BEETS, LEEKS AND ONIONS



Beets, Leeks and Onions image

Make and share this Beets, Leeks and Onions recipe from Food.com.

Provided by Irmgard

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 kg beet, small in size, raw, peeled and halved
2 onions, peeled and quartered
12 baby leeks, trimmed
4 large garlic cloves, peeled
4 tablespoons olive oil
2 sprigs fresh rosemary
4 bay leaves
100 ml balsamic vinegar

Steps:

  • Heat the oven to 425 degrees F.
  • Heat a heavy-based oven roasting pan on top of the stove and toss the vegetables and garlic.
  • Sprinkle with the oil.
  • Stir until they start to brown.
  • Add the herbs, sprinkle over the vinegar and season well.
  • Put the pan in the oven and roast for about 15 minutes, then reduce the heat to 375 degrees F and continue cooking for another 30 minutes or so, stirring 2 or 3 times until the beets are tender.
  • If the vegetables start to burn, add a little more oil and vinegar to the pan.

CARAMELIZED ONIONS AND BEETS



Caramelized Onions and Beets image

As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.-Violet Klause, Onoway, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 7

4 pounds whole fresh beets (about 12 medium), trimmed and cleaned
6 medium onions, sliced
3 tablespoons butter
1/4 cup sugar
1/4 cup red wine or cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • 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 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside., Meanwhile, in a large skillet, saute 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., Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.

Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 258mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BEETS AND ONIONS



Roasted Beets and Onions image

Categories     Onion     Vegetable     Appetizer     Roast     Root Vegetable     Beet     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 (as part of aïoli menu)

Number Of Ingredients 2

24 (1-inch) red or white boiling onions
12 beets (preferably mixed red and golden; 4 lb), trimmed, leaving 1 inch of stems attached

Steps:

  • Preheat oven to 475°F.
  • Blanch onions in a large pot of boiling water 1 minute, then drain. Trim and peel.
  • Tightly wrap onions and beets in double layers of foil to make 5 packages (2 of onions and 3 of beets) and roast until tender, 30 to 40 minutes for onions and about 1 hour for beets.
  • When beets and onions are cool enough to handle, discard foil. Slip off skins and stems from beets and cut into wedges.

ROASTED BEETS 'N' SWEETS



Roasted Beets 'n' Sweets image

This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.

Provided by DRUMNWRITE

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 8

6 medium beets, peeled and cut into chunks
2 ½ tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
  • Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
  • Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Nutrition Facts : Calories 195 calories, Carbohydrate 33.6 g, Fat 5.9 g, Fiber 6.3 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 447.8 mg, Sugar 11.5 g

Tips:

  • To save time, use pre-cooked beets. You can find them in the refrigerator section of most grocery stores.
  • If you're using fresh beets, be sure to scrub them well before cooking. The skin is edible, but it can be tough if it's not properly cleaned.
  • To roast beets, simply toss them with olive oil, salt, and pepper, and then roast them at 400 degrees Fahrenheit for about 45 minutes, or until they are tender.
  • Leeks can be a bit sandy, so be sure to rinse them thoroughly before using.
  • To slice leeks, cut off the root end and the dark green leaves. Then, slice the leek in half lengthwise and rinse it well under cold water to remove any dirt or sand.
  • Onions can be used in a variety of ways in this recipe. You can chop them, slice them, or even caramelize them.
  • If you're using fresh herbs, be sure to chop them finely before adding them to the dish.
  • This dish is best served warm, but it can also be served cold.

Conclusion:

This recipe for Beets, Leeks, and Onions is a delicious and healthy side dish that can be enjoyed all year round. The beets provide a sweet and earthy flavor, the leeks add a subtle oniony flavor, and the onions add a bit of crunch. This dish is also very versatile. It can be served warm or cold, and it can be used as a side dish for meat, fish, or poultry. It can also be used as a vegetarian main course.

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