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1. Scrub beets; trim off stem and root ends. If desired, peel the baby beets. (If using medium beets, peel them and cut into 1-inch pieces.) Set beets aside.
2. In a medium saucepan cook unpeeled onions in boiling water for 3 minutes; drain. Rinse onions with cold water. Carefully remove skins.
3. Place beets and onions in a 13x9x2-inch baking pan. In a small bowl combine olive oil, garlic, thyme, salt, and pepper. Drizzle over vegetables in pan. Toss lightly to coat.
4. Cover pan with foil and roast in a 375 degrees F oven for 30 minutes; uncover and continue roasting for 20 to 30 minutes more or until vegetables are tender. If desired, sprinkle with fresh chives.
5. Makes 6 servings.