4 to 8 servings
The foil packets can also be roasted directly on the coals in a grill, which can take up to 1½ hours, depending on the strength of the heat.
Serve over couscous or alongside grilled meats.
Adapted from “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen,” by Eddie Hernandez and Susan Puckett (Rux Martin/Houghton Mifflin Harcourt, 2018).
Preheat the oven to 425 degrees.
Mix together the salt and sugar in a small bowl. Cut sixteen 8-inch squares of aluminum foil, then use them to create eight sets of two-ply foil squares.
Place 1 beet on each of 4 squares; same with the onions. Top each with 1 tablespoon of the butter and 1 tablespoon of the salt-sugar mixture. Top with a few mint leaves, if desired.
Wrap each into a tightly sealed packet, placing them all on a rimmed baking sheet. Roast (middle rack) for about 1 hour, until tender with some caramelized edges.
Carefully open each packet, avoiding a rush of steam. Transfer the vegetables to a cutting board; cut the beets into halves or quarters and the onions into bite-size pieces. (If you would like more edges to be caramelized or look a bit charred, place the vegetables directly on the baking sheet and roast (425 degrees) for another 10 to 15 minutes.)
Serve warm, with pan juices, a squeeze of juice from the lime wedges and a sprinkle of sea salt.
NUTRITIONAL ANALYSIS | Per serving (based on 8) 210 calories, 2 g protein, 26 g carbohydrates, 12 g fat, 7 g saturated fat, 30 mg cholesterol, 870 mg sodium, 3 g dietary fiber, 21 g sugar
Tested by Bonnie S. Benwick; email questions to email@example.com
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