Roasted beets and onion chutney



I love beets! Love, love, love them! Great for salads, roasted, raw, juices… so versatile, so pretty and sooooo nutritious!

Try my super awesome and delicious Roasted beets and onion chutney today! Sweet, savory and so easy! Perfect on a crispy baguette with my Maharaja Kale chips for that extra crunch.


To make about a cup;

2 Raw Beets (Scrubbed, washed, peeled and quartered)

1 Medium onion sliced thin (I used white)

2 Tbsp Olive oil

1 Tbsp Balsamic  Vinegar

1 Clove of garlic minced

Salt and black pepper to taste



Toss the beets and onions with olive oil, balsamic vinegar, salt, black pepper and garlic. Roast raw beets at 400 degrees for 40-45 minutes till fork tender. If using, canned beets (rinsed and drained), roast for 20-25 minutes.


Let cool and chop coarsely using a blender.


Stack it high on some fresh baguette with other goodies like your favorite salad greens and/or Kale chips!

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