Roasted Beets and Onions

• 24 (1-inch) red or white boiling onions
• 12 beets (preferably mixed red and golden; 4 lb), trimmed, leaving 1 inch of stems attached

1. Preheat oven to 475F.
2. Blanch onions in a large pot of boiling water 1 minute, then drain.
3. Trim and peel.
4. Tightly wrap onions and beets in double layers of foil to make 5 packages (2 of onions and 3 of beets) and roast until tender, 30 to 40 minutes for onions and about 1 hour for beets.
5. When beets and onions are cool enough to handle, discard foil.
6. Slip off skins and stems from beets and cut into wedges.

red, beets

Taken from www.epicurious.com/recipes/food/views/roasted-beets-and-onions-103837 (may not work)