Ingredients
24
(1-inch) red or white boiling onions
12
beets (preferably mixed red and golden; 4 lb), trimmed, leaving 1 inch of stems attached
Directions
1.
Preheat oven to 475°F.
2.
Blanch onions in a large pot of boiling water 1 minute, then drain. Trim and peel.
3.
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.
4.
When beets and onions are cool enough to handle, discard foil. Slip off skins and stems from beets and cut into wedges.
6.
• Beets and onions may be roasted 1 day ahead. Cool, then chill separately in sealed plastic bags. Bring to room temperature before serving.
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