I had this idea that balsamic vinegar and bomba (a hot spicy Italian pepper condiment) would go well with beets and they do. Onions, basil, blood oranges and robiola cheese tie it all together. I fried some plain capers and a few mushrooms rolled in cornstarch just for fun. I didn’t include any frying for this recipe but you can if you want. I also note that my idea of a serving size might differ from yours. I think this is something that you only eat a small dish of.

Ingredients for 6 small servings

1 1/2 lbs red beet root – washed well, skin removed – depending on size cut in half and if large quarter

1 Tablespoon Bomba or Bomba Calabrese (each brand is very different and also might be an inconsistent product as far as heat (you might need more or want to use slightly less). Today I’m using Trader Joe’s Bomba that is made with fermented Calabrian chili peppers)

1 cup balsamic vinegar

1 cup water

1/4 teaspoon fennel seeds

1 large sweet onion – sliced very thin

3 blood oranges – supreme them if you can

8 oz robiola cheese – cut in cubes that aren’t too big

1/4 cup fresh basil

Directions

Set oven to 400 degrees F.

In a large baking dish or pan add the bomba, balsamic, water and fennel seeds and mix well. Then add the beets and cover pan tight with foil. Put on the middle rack. This stays in the oven till beets are fork tender. The time will differ depending on age and size of beets, the pan and the oven. Usually this takes one-one and one half hours. When fork tender remove the beets from the oven. Remove the beets from the liquid so they can cool ooff and you can cut them in a desired shape.

Use the liquid and add the sliced onions to it. Now you have bomba balsamic onions. After the beets are cut to desired shape mix them with the onions.

To serve top with blood oranges, basil and robiola cheese.

ENJOY!