Sweet and Sour Beets with Pearl Onions


  • 2 pounds medium sized red beets
  • 1 pound pearl onions, trimmed and free of skins
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1/3 cup sherry wine or red wine vinegar
  • 1/4 cup honey
  • 1/2 cup apple cider
  • 2 tablespoons coarsely chopped fresh tarragon leaves
  • a few pinches ground allspice
  • teaspoon black peppercorns
  • fresh bay leaf


Servings: 6

Rub beets with the oil, and roast at 350 degrees for 45 minutes to an hour until just crisp-tender.

Cool, peel and quarter with a pairing knife. Set aside.

Bring remaining ingredients, except the onions, to a light boil in a non-reactive sauté pan over medium heat and cook until reduced by 1/3. When reduced, add the beets the onions and continue cooking until pan is essentially “dry” and vegetables are glazed.

Season with sea salt and serve.

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