Baked Beets and Onions
I have converted many beet-haters into beet-lovers by serving this dish. One of my readers tried this recipe using assorted beet varieties and told me it was delicious. She grows golden beets, and her family enjoys them each fall until they are gone. She says It would be nice to have too many so that she could share.
I usually use a food processor to slice raw beets.
4 to 5 medium beets (about 1½ pounds), sliced
1 medium-sized sweet onion, sliced
2 tablespoons butter, melted
2 teaspoons of sugar
In a 1½-quart casserole, layer half of the beets and ½ of the onion. Using a pastry brush, coat this layer lightly with melted butter. Sprinkle half of the sugar over this layer.
Repeat with the rest of the beets and onions.
Coat this layer with the remaining melted butter and sprinkle with sugar. Cover the baking dish.
Bake the beets and onions in a 350° F oven for one hour or until beets are fork tender. The beets and onions can take an hour and a half to cook. Your kitchen will smell divine.
This amount serves four people.
For a larger group, double the recipe. Make it ahead, refrigerate until ready to serve, and warm at 350°F for 30 minutes.
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