Some time ago I came across this item in the L.A. Times (11/3/77) by James
Take large beets. Don't wash them and leave the stalks on. Either
place them in a large pottery casserole and cover with the lid or wrap
them in foil.
Bake the beets at 450 degrees about 2 hours. Remove, cool slightly until
you can slip off the skins, then slice them for a salad.
You might, at the same time, make baked onions, a great favorite of mine.
You'll find they have a flavor unlike any onions you have ever eaten.
Bake the big brown onions in their skins at. 450 degrees until thoroughtly
soft, then remove, cool, and take off the skins.
You can slice the onions and combine them with the sliced beets, sliced
boiled potatoes and a good olive oil vinaigrette sauce. Serve cool, not
cold, and you'll have a delicous vegetable and salad in one. Add a touch
of sweet basil, if you like.
Sometimes we eat the baked beets as a vegetable, without anything additional
on them. They are extremely flavorful, because they haven't lost any of
their essence in the cooking water. The baked beets are also intensely
red for the same reason.