Celebrate the season with some of our favorite timeless recipes!

Lyonnaise Beets

From Sylvia’s Table

Serves 4

Ingredients:

• 2 pounds medium size red beets

• Salt and freshly ground white pepper

• ¼ cup olive oil

• 4 onions, thinly sliced

• 2 tablespoons chopped garlic

• 1/2 cup butter

• 1 tablespoon finely minced fresh parsley

Method:

1. Preheat the oven to 400 degrees. Wash, trim and dry the beets. Drizzle the beets with a bit of the olive oil, season with pinches of salt and a few grindings of pepper, then wrap them tightly in heavy duty aluminum foil.

2. Place the wrapped beets on a cookie sheet and roast until tender when tested with a cake tester or sharp knife, 45 minutes to one hour. Take care not to overcook the beets at this stage, as they will be baked again in the final step. Do not turn off the oven.

3. While the beets are roasting, heat a large cast-iron or other ovenproof skillet over medium-high heat. Pour in the remaining olive oil; add the onions and sauté them slowly until they are lightly colored, eight to 10 minutes. Stir in the garlic and continue until the onions are deep brown, but not nearly burned, and the garlic is soft. Transfer the onions to a bowl.

4. 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 them one-quarter inch thick.

5. Return the skillet to the stove over low heat. Add the butter; when it is melted, layer the pan with one-third of the beets and season with salt and pepper. Cover the beets with half the onions, cover the onions with another third of the beets, spread the remaining onions over and finish with a final layer of beets, seasoned with salt and pepper.

6. Place the pan in the oven and bake for 10 to 12 minutes, or until beets are browned on top. Remove from the oven and use a spatula to carefully transfer beets—they should hold together in a disk, but never mind if they don’t; you can push everything together on your serving platter. Sprinkle with chopped parsley and serve.