BAKED BEETS/ONIONS


Some time ago I came across this item in the L.A. Times (11/3/77) by James Beard:

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.

 

 

   
       
       


 


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