Serves: 6
Total Calories: 127
1 Place a rack in the center of the oven. Preheat the oven to 400°F. Scrub the beets and wrap them in a large sheet of aluminum foil, sealing tightly. Place the package on a baking sheet.
2 Cut the onions into bite-size pieces. Place them in a baking pan and toss with 2 tablespoons of the olive oil.
3 Place the package of beets and the pan of onions side by side in the oven. Bake 1 hour or until the beets are tender when pierced with a knife and the onions are browned.
4 Let the beets cool. Peel off the skins and cut the beets into wedges.
5 In a large bowl, toss the beets and onions with 1/4 cup olive oil, the vinegar, and salt and pepper to taste. Sprinkle with the basil and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Onion and Beet Salad recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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