Ingredients (serves 8):
2 pounds medium beets
1/4 cup olive oil
Salt and freshly ground white pepper
4 red or yellow onions, thinly sliced
2 tbsp chopped garlic
1/2 cup butter
1 tbsp finely minced parsley, plus whole leaves (optional)
- Preheat oven to 400 degrees. Wash, trim, and dry beets. Drizzle beets with olive oil, season with pinches of salt and a few grindings of pepper, the wrap them tightly in heavy-duty foil.
- Place wrapped beets on a cookie sheet and roast until just tender, 45 minutes-1 hour. Take care not to overcook beets, as they will be baked again.
- While beets are roasting, heat a large cast-iron skillet over medium-high heat. Pour in olive oil; add the onions and saute them slowly until they are lightly colored, 8-10 minutes. Stir in garlic and continue sauteing until the onions are deep brown, but not burned, and garlic is soft. Transfer the onions and garlic to a bowl.
- When the beets are ready, carefully open the foil to allow the steam to escape. When the beets are cool enough to handle, remove the skins and slice the beets 1/4 inch thick.
- Return skillet to stove over low heat. Add the butter; when it is melted, place one-third of the beets in the bottom of the skillet and season with salt and pepper. Cover the beets with half the onions, cover the onions with another third of beets, top with the remaining onions, and finish with a final layer of beets, seasoned with salt and pepper.
- Place the pan in the oven and bake 10-12 minutes, or until beets are browned on top. Remove from oven and sprinkle with parsley to serve.