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
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.
