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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a wonderfully light side dish FULL of flavor. Try it with My Honey-Lemon Chicken (Honey-Lemon Chicken) found here at Recipezaar. Ingredients:
1/2 cup sour cream |
4 teaspoons horseradish |
4 large red onions |
1 tablespoon olive oil |
1/4 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
2 slices bacon, fried until crisp (save 1 tbsp of grease) |
1 (16 ounce) can chopped beets |
1 garlic clove |
1 teaspoon rosemary |
1 large red bell pepper |
Directions:
1. Combine sour cream and horseradish; chill until ready to serve.
2. Pre-heat oven to 400°F.
3. Halve and peel red onion; CAREFULLY remove the outer TWO rings and place into shallow baking dish; upside down.
4. Brush with oil and add 1/2 of salt and pepper.
5. Roast for 15-20 minutes.
6. Fry bacon.
7. Chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes.
8. Place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes.
9. Carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used.
10. Top with crumbled bacon.
11. Return to oven and roast another 5 minutes.
12. Serve with horseradish/sour cream sauce.
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