“Lyonnaise” is a French word, (originating in Lyon), meaning a dish with onions.
Most typically, it’s all about potatoes and onions, but particularly if you’re a beet lover, you may think this dish proves that beets may just beat potatoes for yumminess!
1 lb. red beets, roasted* whole to firm-tender (don’t over cook)
1 Tbsp. olive oil
1 medium onion, thinly sliced into half moons
1 clove garlic, minced or pressed
1/4 c. butter
Salt and pepper
1-2 Tbsp. snipped parsley (or carrot tops)
When beets are slightly cooled, remove skins and slice into 1/4” thick rounds.
Preheat oven to 400.
In an oven proof skillet, saute the onions and garlic in olive oil for a couple of minutes, until the onions are soft and brown, but not burned. Transfer to a bowl. Put butter into the skillet, stir until melted, and add half of the sliced beets. Beets should cover the bottom of the pan. Season with salt and pepper. Cover the beets evenly with half the onions, and repeat with another layer of beets and then onions. Season again with salt and pepper.
Place the skillet in oven and bake until the beets are browned on top (about 10 minutes).
Using a spatula to help you, carefully slide the casserole onto a serving platter if you wish, or place individual wedges onto serving plates. Sprinkle with snipped parsley and serve.
*To roast beets: Toss scrubbed, unpeeled beets (tops removed) with a drizzle of olive oil. Place on a baking sheet and cover with foil, or you can place the beets in a tightly sealed foil packet- I usually choose to do this because it seems easier. Roast at 375 for approx. 20-45 minutes, (time will depend on the size of your beets); they're done when a knife or fork meets very little resistance. Cool long enough so that you can handle them. Skins will rub off easily.
Recipe created or adapted by Liz Talley, Urban Graze
All rights reserved©