 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
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.
5. Cooks' note: Beets and onions may be roasted 1 day ahead. Cool, then chill separately in sealed plastic bags. Bring to room temperature before serving.
|
|