I came across these beautiful yellow beets and I simply could not help myself. I’m a sucker for beets, but most of the time where we live, yellow beets are still a little bit of a novelty. In hind site I think this dish would really pop with the red ones, but either way there is no lack of color. One thing I really like about the yellow beets is the lack of staining that happens. Red beets just seem to get on everything. Not so much with the yellow ones.
I was inspired by Donna Hay on this one. The idea of the sweet of the maple and the acidity of the vinegar all over roasted veggies really appealed to me. It’s not uncommon for me to add a tablespoon of balsamic to roasted peppers and zucchinis, but the added gentle flavor of maple was new.
We’ve been lucky to eat these for a couple of days now and the leftovers have been equally as nice. We served these on a bed of spinach with some lemon garlic roasted chicken. Awesome! This was so good that I’m going to have to try the vinegar and maple combo on other roasted veggies too. I think squash could be taken to glorious levels. Stay tuned and I’ll let you know!
What’s your favorite way to roast veggies?
Roasted Apples and Beets
- 2 Tbsp red wine vinegar
- 1 Tbsp maple syrup
- 1 apple
- 5 medium sized beets (red or yellow)
- 1 large onion
- 2 Tbsp oil
- 1 Spring of rosemary
- Salt and pepper
Pre-heat the oven to 375 F. Mix the red wine vinegar and the maple syrup together in a small bowl and set aside. Peel and core the apple. Cut into thick wedges, about 18 or so. Place the apples in a large bowl and toss them with the vinegar mixture. Pour the apples into a 9×13 baking pan. Scrub and clean the beets. New ones only require a good scrub older ones may require you to peel them. Cut the tops and the tails off the beets and cut into small wedges. I recommend cutting the beets into pieces to help with the cooking times. Peel and cut the onion into wedges too. Place the beets and onions into a large bowl and toss with 2 Tbsp of oil. Pour the beets and onion on top of the apples. Snip the rosemary into 2 inch pieces and lay them on top. Generously sprinkle with salt and pepper. Bake for 45 minutes or until beets are tender.