Roasted beets and onions (Bietole e cipolle al forno) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 351) by Lynne Rossetto Kasper

  • onions
  • beetroots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on September 28, 2017

    I was really surprised by how much I liked this. The flavor was good without being overwhelmingly earthy. I did use orange beets. I think this would be especially pretty with chioggia beets.

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