Roasted Beets and Red Onion with Balsamic Vinegar and Rosemary

8 medium beets
1 large red onion
¼ c. olive oil
2 tsp. balsamic vinegar
1 tbsp. minced rosemary leaves
¼ tsp. freshly ground black pepper
1 lb. pasta

Preheat oven to 400º.  Cook the pasta while preparing the sauce.

Trim all but the last inch of the stems from the beets; trim any dangling roots and wash thoroughly. Wrap the beets in aluminum foil and place in a large baking dish.  Place the unpeeled onion in the baking dish.

Roast the beets and the onion until tender enough so that a metal skewer slides easily through them, about one hour.  Unwrap the beets and cool slightly.

Using paper towels, rub the beets gently to remove the skins.  Trim the remaining stem and cut the beets into 1 inch by ¼ inch slices; place in a large bowl.  Peel the onion and cut into thin strips and add to the beets.

Drizzle the oil and vinegar over the beets and onions.  Stir in the rosemary, salt and pepper and mix gently.  Toss with the pasta and serve immediately.


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