Roasted Beets, Eggplant, Onions & Scallions

Yep, another beet recipe! A little different that the last recipe, but equally as delicious. At first I was starting to get overwhelmed with the amount of beets I have been getting from the CSA, but I have really grown to like them. And these dishes freeze well which will come in handy when winter comes!


Beets are very earthy and go really well with beef or pork. Start this dinner with a light arugula and pear salad with toasted walnuts and crumbled bleu cheese tossed in a balsamic vinaigrette. Pair with a glass of Cabernet Sauvignon and enjoy!

Roasted Beets, Eggplant, Onions & Scallions

The Food

- 3 Onions, sliced
- 2 tbs olive oil
- 1/4 tsp sea salt
- 4 medium beets, diced
- 4 eggplant, diced (about same amount as beets)
- 2 tbs olive oil
- 1/2 tsp savory
- 1/2 tsp garlic powder
- 1/4 tsp coriander
- 1 scallion, green ends sliced

The Prep
Preheat oven to 400 degrees
Put sliced onions, 2 tablespoons of oil, and 1/4 teaspoon of salt in a bowl and mix
Put diced beets, eggplant, 2 tablespoons of oil and rest of spices in a separate bowl and mix

The Method
Put the onions in a baking dish on a single layer in the oven for about 30 minutes, stirring about twice
Add beets and eggplant to top of onions and cover
Stir after 20 minutes
Stir another 20 minutes later and check beets to see if done (fork will pierce easily)

Enjoy :)


This post is part of The Nourishing Gourmet's Pennywise Platter.