Roasted Beets with Red Onion, Poblano, and Lime

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1.5 pounds small red beets (I used 3)
1 large red onion, sliced 1/4 inch thick
2 poblano peppers
1/3 cup olive oil
3 tablespoons Worcestershire sauce
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons freshly squeezed lime juice
3 tablespoons chopped cilantro


Preheat oven to 425°F.

Start by preparing the beets. Trim the root and tip end of each beet, peel, then cut into wedges.

In a large bowl, combine beets, red onion and whole poblanos. In a smaller bowl, add olive oil, Worcestershire sauce, kosher salt and several turns of black pepper, whisking to combine. Drizzle the liquids over the beets, red onion and poblanos, tossing to evenly coat.

Spread vegetables out on a rimmed baking sheet then transfer to the oven. Roast until the poblanos and soft and blistered, stirring every 10 minutes (should take about 25 – 30 minutes). Remove the poblanos from the oven but continue to roast the beets and onions. Place the peppers in a small bowl and cover with plastic wrap. Continue cooking the beets and onions until the beets are tender (10 – 20 minutes longer). Set aside to cool.

Once the poblanos are cool enough to handle, peel off the skin, remove the stem and gently scrap out all seeds. Give the poblanos a rough chop.

Combine beets, onion and poblanos in a serving bowl. Add lime juice and cilantro, tossing to combine. Season with additional kosher salt and ground black pepper if needed.

Serves 6-8.