I like to roast beets at the same time as onions and serve them together so that their sweetness complements each other. Georgia’s naturally sweet Vidalias don’t need much sugar—but a little helps with the caramelization. If I’m using a different yellow onion, I add another teaspoon or so of sugar to each packet.
1. Heat the oven to 425 degrees.
2. Mix the salt and sugar together in a small bowl.
3. Cut sixteen 8-inch-square pieces of aluminum foil and place two together so you have eightdouble-thicknesses of foil. Set the beets and onions on the squares of foil, one per square. Top each with 1 tablespoon butter and 1 tablespoon of the sugar/salt mixture. Sprinkle with mint leaves if desired.
4. Wrap each tightly and set on a baking sheet. Bake until tender, 45 to 60 minutes. Remove from the oven. Peel off the foil. Cut the beets into halves or quarters and the onions into bite-size pieces. Serve the beets with a mound of onions on the side. Squeeze with lime juice and sprinkle with coarse sea salt.
FOIL ROASTED BEETS AND VIDALIA ONIONS WITH BUTTER, LIME AND SEA SALT is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez with Susan Puckett. Photography © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
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