1. 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.

2. 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.

Yield: Serves six.

Advance preparation: The roasted beets keep well for four or five days in the refrigerator. I find that the onions are best soon after they’re roasted; the sweetness fades with time.

Nutritional information per serving: 113 calories; 9 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 7 grams carbohydrates; 2 grams dietary fiber; 42 milligrams sodium (does not include salt added during cooking); 2 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.