Roasted Beets with Apples and Onions

If you eat seasonally, you appreciate recipes that combine ingredients that are in season all at the same time.  That is only one of the reasons why I love this recipe that features roasted beets, apples, and onions.

Roasted and ready to enjoy.

Knowing that the beets, apples, onion, red wine vinegar and maple syrup all came from my back yard is another reason to love this dish.  Did I mention it was delicious?

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Long Season beet, onion and apple.

Roasted Beets with Apples and Onions

1 large long season beet - or 3 to 5 regular sized beets
1 large onion
1 large apple

2 TBS red wine vinegar
1 TBS maple syrup

2 TBS heat stable oil; lard, gee, or coconut oil (melted)
Sea salt and Pepper


Whisk together red wine vinegar and maple syrup.

Peel and core apple then cut into chunks (about 1 1/2 inch)

Toss apple chunks in red wine/maple syrup dressing and dump into  9 x 13 cake pan.

Peel the beet(s) and and onion then cut into 1/2" cubes.  Toss melted oil, beets, and onions in a large bowl then dump over the apples. Roast in a 375F oven for 1 hour or until beets are tender, stirring occasionally.

Beets diced small will cook faster.

Make efficient use of your oven by roasting this beet side dish along with chicken and baked potatoes.  They all roast nicely in a 375F oven.

Enjoy!