Roasted Rainbow Beets and Spring Onions

For nearly a month, every time I walked through the produce department of our local Whole Foods, I’ve seen large and vibrantly colored spring onions. I didn’t care for onions as a kid, but I’ve learned to appreciate the flavor they add to dishes. I even enjoy caramelized onions on my burgers! The spring onions were beautiful. I suddenly couldn’t stop thinking about them.

Meanwhile, there were also “rainbow” beets. Rainbow beets! I’m not a rainbows and butterflies and ribbons and bows kind of girl. That said, sunny spring days make me feel a little more colorful, and I love colorful food. How could I resist them? Onions and beets taste great together. I’ll admit, though, I was more excited that they would look great together in photos. We served this pretty little dish for dinner on Easter with smoked brisket and it felt perfectly appropriate. We hope you enjoy it!

Ingredients
1 bunch red spring onions
1 bunch small golden beets
1 bunch small rainbow beets (ideally, 1 white beet, 1 peppermint beet and 1 red beet)
2 Tbsp of extra virgin olive oil
Sprinkle of sea salt

Method

Preheat the oven to 400° F.

Slice the spring onions in half, lengthwise.

Cut the beets in quarters. (If any are more medium or large in size, chop them further to ensure consistent size in the pieces for roasting.)

Arrange the onions and beet pieces on a baking tray.

Drizzle with olive oil and lightly sprinkle with salt.

Roast for 30 to 45 minutes.

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