red onions, cut in 0.5-inch thick slices
cup olive oil plus 2 tablespoons olive oil, divided
salt and pepper, if desired
cup red wine vinegar
cup chopped fresh basil leaves
garlic clove, minced
teaspoon kosher salt
orange, peeled and sectioned with pairing knife
teaspoon grated orange peel
Heat oven to 350°F.
Cut off green leafy tops 2 inches above base.
Place beets and onion slices on large baking sheet lined with aluminum foil. Toss with 2 tablespoons olive oil. Cover with aluminum foil.
Bake 45 minutes or until beets are tender. Let stand 15 minutes.
Peel outer skin and cut beets into quarters or wedges depending on size. Season with salt and pepper, to taste. NOTE: rubber gloves will keep hands clean.
In small bowl, combine ⅓ cup olive oil, red wine vinegar, basil, garlic, kosher salt, orange sections and orange peel.
Place beet mixture on serving platter. Drizzle with desired amount of olive oil mixture. Serves 8 to 10.
*For an extra special touch, try an assortment of beets including baby yellow beets, baby red beets and baby candy cane beets (Chioggia).
Product information not available.