Roasted Beets with Red Onion and Lime
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 -8
- 1.5 pounds small red beets
- 3 spring onions , sliced 1/4 inch thick
- 1/3 cup olive oil
- 3 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons chopped cilantro
Preheat oven to 425Â°F.
Start by preparing the beets. Rinse, then trim the root and tip end of each beet, cut into wedges.
In a large bowl, combine beets and red onions.
In a smaller bowl, add olive oil, Worcestershire sauce, kosher salt and several turns of black pepper, whisking to combine.
Drizzle the liquids over the beets and red onion tossing to evenly coat.
Spread vegetables on a rimmed baking sheet then transfer to the oven.
Roast until beets are tender and caramelized, stirring every 10 minutes, about 40-45 minutes.
Place beets and onions in a bowl, add lime juice and cilantro, tossing to combine.
Season with additional kosher salt and ground black pepper if needed.