Roasted Cippolini Onions and Beets - Recipe

Roasted Cippolini Onions and Beets

• 2 pounds cippolini onions
• 1 pound beets
• 2 tablespoons extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 teaspoon Kosher salt
• 2 teaspoons sugar
• fresh ground black pepper

1. Preheat oven to 400 degrees.
2. Peel beets and cut into bite size chunks, roughly ¾” cubes.
3. Remove a slice from the top and bottom of each onion, peel, and cut into chunks approximately the same size as the beets.
4. Put the beets and onions in a roasting pan large enough to hold them in a single layer. Toss with the extra-virgin olive oil. Whisk together the vinegar, olive oil, salt, sugar and several grinds of fresh-ground black pepper. Pour this mixture over the vegetables and toss again.
5. Roast, tossing occasionally until the vegetables are completely tender and caramelizing in spots, 45 minutes to 1 hour. Taste and add salt if needed. Serve hot or warm.