Roasted Beets and Onions
- 24 1-inch red or white boiling onions
- 12 beets (preferably mixed red and golden; 4 lb)
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 bee...