Active Time

　　15 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Serves 12 (as part of aïoli menu)

　　24 (1-inch) red or white boiling onions

　　12 beets (preferably mixed red and golden; 4 lb), trimmed, leaving 1 inch of stems attached

　　

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.

　　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.