Best Beet And Red Onion Compote Recipes

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BEET AND RED-ONION SALAD



Beet and Red-Onion Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds fresh beets, trimmed and washed
2 whole cloves
2 whole allspice
1 bay leaf
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
2 teaspoons red-wine vinegar
2 tablespoons chopped Italian parsley
1 large red onion, about 1/2 pound, peeled and thinly sliced

Steps:

  • Place the beets in a saucepan and cover with water. Add cloves, allspice, bay leaf, salt and pepper. Bring to a boil and simmer for about 20 minutes or until tender throughout. Let cool in the cooking liquid.
  • Remove the beets and peel them. Slice the beets and place them in a mixing bowl. Add salt, pepper, sugar, vinegar, parsley and onion. Toss well to blend and serve.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 543 milligrams, Sugar 14 grams, TransFat 0 grams

ALE HOUSE BURGERS WITH RED ONION COMPOTE



Ale House Burgers with Red Onion Compote image

Provided by Sandra Lee

Categories     main-dish

Time 1h18m

Yield 4 servings

Number Of Ingredients 11

1/2 cup water
1 1/4 cups beer
1/2 cup brown sugar
2 red onions, sliced
Salt and freshly ground black pepper
3 pounds ground beef
1/4 cup beer
2 tablespoons grill seasoning
1/2 cup shredded Cheddar
Romaine lettuce
4 hamburger rolls, toasted

Steps:

  • For Red Onion Compote:
  • In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
  • For Burgers:
  • In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
  • Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Ale and Onion Meatloaf.)

ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION



Roasted Beet Salad with Chickpeas and Red Onion image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

3 medium beets
2 cloves garlic, peeled
1 sprig rosemary
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups canned chickpeas, drained
1/2 red onion, sliced
1/2 cup roughly chopped dill pickles
Juice of 1/2 lemon
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F.
  • Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
  • Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.

ONION COMPOTE



Onion Compote image

Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.

Provided by Sharon123

Categories     Weeknight

Time 1h10m

Yield 1 batch

Number Of Ingredients 6

1 lb Spanish onion, peeled and thinly sliced
2 tablespoons honey
1/4 cup red wine vinegar
1/2 cup water, more if needed
2 tablespoons butter
salt & freshly ground black pepper

Steps:

  • In a saucepan over medium heat combine onions and honey.
  • Cook slowly until caramelized, about 45 minutes.
  • Add vinegar and stir.
  • Add water and reduce to low heat.
  • Cook uncovered until liquid has been absorbed.
  • Onions are done when they are tender, have melted together,and are moist but not wet.
  • (More liquid and cooking time may be needed.) Whisk in butter.
  • Season.
  • Let cool and store in a mason jar.
  • When ready to use, reheat the compote over low heat and adjust seasoning.
  • Onion compote will keep refrigerated for at least a month.
  • Enjoy!

TOMATO AND RED ONION COMPOTE



Tomato and Red Onion Compote image

Categories     Condiment/Spread     Sauce     Herb     Onion     Tomato     Sauté     Quick & Easy     Summer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped tomatoes
1/3 cup chopped red onion
3 tablespoons chopped fresh oregano

Steps:

  • Heat oil in large skillet over medium-high heat. Add remaining ingredients and sauté just until heated through, about 2 minutes. Season with salt and pepper.

PICKLED BEETS AND ONION



Pickled Beets and Onion image

Use these sweet-and-sour pickles to make our Potato-and-Pickled-Beet Salad. They also make a delectable snack straight out of the fridge.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time P1DT1h10m

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

4 golden beets (about 12 ounces total), scrubbed
1 1/2 cups apple-cider vinegar
2/3 cup sugar
1/4 teaspoon celery seed
1/4 teaspoon whole black peppercorns
1/4 teaspoon whole coriander seeds
1/8 teaspoon ground turmeric
Kosher salt
1 medium yellow onion, halved and thinly sliced (1 cup)

Steps:

  • Preheat oven to 400 degrees. Wrap beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges.
  • Combine vinegar, 1/4 cup water, sugar, celery seed, peppercorns, coriander, turmeric, and 1 tablespoon salt in a medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.

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