ROASTED BEETS AND ONIONS

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Roasted Beets and Onions image

Categories     Onion     Vegetable     Appetizer     Roast     Root Vegetable     Beet     Fall     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 (as part of aïoli menu)

Number Of Ingredients 2

24 (1-inch) red or white boiling onions
12 beets (preferably mixed red and golden; 4 lb), trimmed, leaving 1 inch of stems attached

Steps:

  • Preheat oven to 475°F.
  • Blanch onions in a large pot of boiling water 1 minute, then drain. Trim and peel.
  • Tightly wrap onions and beets in double layers of foil to make 5 packages (2 of onions and 3 of beets) and roast until tender, 30 to 40 minutes for onions and about 1 hour for beets.
  • When beets and onions are cool enough to handle, discard foil. Slip off skins and stems from beets and cut into wedges.

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