Show me your beets

We love roasted beets. Easy, easy to make. Moist and sealed with its own juice inside. This photo shows the beets on aluminum foil reflecting its gorgeous red color. I made an extra portion to serve cold with salad the next day. Here's the recipe, roasted today without the onions:

Roasted Beets and Red Onions
A gorgeous vegetable dish that tastes as good as it looks. Preheat oven to 385 degrees. Line a cookie sheet with tin foil. Wash the beets and cut into large pieces of similar size. Peel and slice the red onion into large slices, separate rings. Spread the beets and onions in a single layer on the lined pan. Roast for 30 -35 minutes until the beets are tender. Toss and serve. I roasted two beets with one onion for two servings. Make more for leftovers, great cold too.