Roasted Beets, Leeks and Onions
2 beets, peeled and cut into cubes
2 onions, peeled and cut into large chunks
2 leeks, cleaned and sliced (How to Clean Leeks)
Several cloves of garlic, peeled
Salt and fresh-ground pepper (optional)
Balsamic vinegar, about 4 Tablespoons
Toasted pine nuts or chopped toasted pecans, goat cheese, or save the salt and pepper for the table (optional)
Heat oven to 425 degrees.
Heat a large ovenproof pot over medium heat. Add olive oil, then add the beets, onions, leeks, and garlic, and if you've got a few shallots left over from last time loving husband made a recipe calling for shallots, throw those in too. Wonder to yourself why he can't add two tiny little leeks more than the recipe calls for. Cook, stirring, until vegetables have browned a little. Toss with the balsamic vinegar and a little salt and pepper.
Place the pot of vegetables in the oven. Bake at 425 for 15 minutes, then lower the oven temperature to 375 degrees and continue cooking for 30-40 minutes until beets are tender. Serve topped with the pine nuts or goat cheese or alone with salt and pepper.
Based on this recipe from BBC Good Food.