As published in the New York Times, recipe by Martha Rose Shulman
2 medium size spring onions, preferably red, sliced across the grain
3 tablespoons extra virgin olive oil
1 bunch beets (about 1 lb.), roasted, peeled and sliced
Salt and freshly ground pepper
1 Tbsp. sherry vinegar or red wine vinegar
1/2 tsp. balsamic vinegar
2 to 3 Tbsp. parsley or arugula, finely chopped
1 ounce toasted almonds, chopped (2 tablespoons chopped)
*You can roast the beets and the onions at the same time (in separate pans), but watch the onions closely, as they will be bitter if they blacken too much in the oven.
Preheat the oven to 425 degrees. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste and place on a lightly oiled baking sheet. Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat.
Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the parsley or arugula and the almonds and serve.