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Epicurious

Roasted Beets and Onions

4.4

(4)

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Roasted Beets and OnionsJohn Kernick
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.

Recipe information

  • Total Time

    1 1/4 hr

  • Yield

    Serves 12 (as part of aïoli menu)

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

Preparation

  1. Step 1

    Preheat oven to 475°F.

    Step 2

    Blanch onions in a large pot of boiling water 1 minute, then drain. Trim and peel.

    Step 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.

    Step 4

    When beets and onions are cool enough to handle, discard foil. Slip off skins and stems from beets and cut into wedges.

TagsBeetRoot VegetableVegetableOnionSideDinnerLunchGluten FreeDairy FreeNut FreeVeganVegetarianMake Ahead5 Ingredients or FewerEasyRoastGourmet
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