The mellow ruby hue of these marinated beets is lovely at a festive Thanksgiving table. Make this dish a day ahead to let the flavors meld.
- 4 pounds beets, with all but 1/2 inch of greens cut off
- 1 large sweet onion, chopped
- 2 cups sugar
- 2 cups white wine vinegar
- Salt and freshly ground pepper to taste
Preheat oven to 450°F. Gently rinse the beets to remove any dirt; do not peel or trim root. Drizzle beets with olive oil andwrap each beet in foil. Place on baking sheet and roast until easily pierced with a skewer, 45 minutes to an hour. Let cool totouch. Unwrap from foil and rub each beet with a paper towel to remove skins. Slice beets into 1/4-inch rounds and place in a large bowl with chopped onion.
In a small saucepan over medium heat, stir sugar and vinegar together until sugar has dissolved. Let cool, then pourover beet and onion mixture. Gently toss to coat. Cover and refrigerate overnight. Serve cold.