Roast baby beetroot and red onions

Baby vegetables are perhaps the most faddish of all cheffy ingredients. It seems every other year they’re in, the next they’re out. However, of all the baby veggies, I most like beetroot and carrots, as they really do seem sweeter and are cuter to look at. The beetroot I used here were very small; but whether they’re this size when you cook with them or slightly larger (up to a walnut size), the technique is exactly the same. If you buy beetroot without leaves, don’t worry; just replace the