This rich, colorful side dish pairs nicely with lean meats such as pork chops or roast chicken.
Solar Twice Baked Beets with Onions
4 medium beets, scrubbed
4 cloves garlic, peeled
1 tablespoon olive oil
salt and pepper to taste
2 tablespoons unsalted butter
4 small onions, thinly sliced
The zest and juice of two oranges
4 ounces blue cheese, crumbled
Set Sun Oven out to preheat.
Place a large piece of aluminum foil in a stackable pot. Put the beets and garlic in the center of the foil. Drizzle with the olive oil; season with salt and pepper. Wrap the foil around the beets. Place a lid on the pot and transfer it to the Sun Oven.
Prepare the onions while the beets are cooking. Melt the butter over medium heat in a second stackable pot. Add the sliced onions, turning to coat. Stack the pot with the onions over the beets. Cover and cook until the onions are golden brown, about 30 minutes. Remove from the oven and set aside until the beets are ready.
When the beets are tender enough to pierce with a fork, after 1 to 1 1/2 hours, total cooking time, remove them from the Sun Oven. Discard the garlic. When they are cool enough to handle peel then use a box grater to shred them. Put the shredded beets in a large bowl. Add the zest and orange juice and toss. Mix in the onions and cheese. Season to taste with salt and pepper. Spread the beet mixture into a baking dish. (can be covered and refrigerated up to 24 hours at this point) Cover the dish and bake until heated through, 40 to 50 minutes.
Makes 6 servings.