Note: this piece first appeared as the December 2007 ClarkWellness.net Recipe of the Month.
Serves 2 to 4
Roasted beets and onions make a festive and tasty addition to the holiday table. They’re also a delicious side dish any time! Blanch the beets first to remove the peels. To avoid bright pink beet juice stains on your hands, wear powder-free latex gloves when handing the beets.
2 large beets
2 large onions, sliced
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Preheat the oven to 350°F.
Bring a pot of water to a boil. Add the beets and blanch briefly, until skins are loose, 3 to 5 minutes. Remove the beets and immediately plunge them into a bowl of ice water. Peel and cut into bite-sized pieces.
Combine the beets and onions in a roasting pan large enough to fit all the vegetables in a single layer. Toss with the olive oil, salt, and pepper. Cover with foil and place in preheated oven. Bake for 30 minutes, then remove the foil. Bake an additional 20 minutes or until beets are tender. Adjust seasonings and serve.
