Roasted Beets and Onions

Roasted Beets and Onions
Photo by John Kernick


  • 12 beets (preferably mixed red and golden; 4 lb)
  • 24 1-inch red or white boiling onions

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...

View full recipe at Epicurious


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