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Parve
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
A slightly sweet-and-sour dressing (agrodolce, as the Italians call it) elevates this simple side dish of roasted onions and beets. It goes well with a savory tart, as a garnish on a plate of couscous, or over a sharp bitter green such as escarole.
1 pound beets
2 pounds cipollini onions
2 tablespoons Gefen Extra-Virgin Olive Oil
1/4 cup Tuscanini Red Wine Vinegar
1 teaspoon kosher salt, plus additional as needed
2 teaspoons sugar
freshly ground black pepper
Preheat the oven to 400 degrees Fahrenheit.
Peel the beets and cut into bite-size chunks (roughly 3/4-inch cubes).
Remove a slice from the top and bottom of each onion, peel, and cut into chunks approximately the same size as the beet chunks.
Put the beets and onions in a roasting pan large enough to hold them in a single layer. Toss with the olive oil.
Whisk together the vinegar, salt, sugar, and several grinds of black pepper. Pour this mixture over the vegetables and toss again.
Roast, tossing occasionally, until the vegetables are completely tender and caramelizing in spots, 45 minutes to one hour. Taste and add salt if needed. Serve hot or warm.
This recipe appears in Michael Natkin’s Herbivoracious, A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes.
This recipe image was generated using AI.
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where did you find cipillino onions . i went to 6 stores and not one of them had it.
It seems as though their peak season is in the fall. That may be why it’s harder to find, in the US it seems like more speciality or higher-end stores may have them all year round, but definitely worth calling and confirming!
can you say what store you found them in