Beets Charcoal-roasted N Red Onions
From mystic_river1 17 years ago
- 90 minutes to make
- Serves 4
From the Schmooze How different a taste when the veggies are roasted in this way. This dish and its flavorings bring out the best of the beet when complimented by the onion.Recipe By : David Rosengarten
Ingredients
- 6 small Fresh beets -- trimmed of all shopping list
- but 1" of greens, unpeeled shopping list
- 2 medium red onions -- unpeeled shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1/3 cup chicken stock shopping list
- 3 tablespoons balsamic vinegar shopping list
- 1 1/2 teaspoons fresh thyme leaves shopping list
- salt -- to taste shopping list
- Freshly-ground black pepper -- to taste shopping list
How to make it
- Prepare a moderately-hot charcoal fire in a grill with a cover. Place
- the beets and red onions in a 10-inch cast-iron pan and drizzle with olive
- oil. Place the skillet over the fire, cover the grill, and roast the
- vegetables for at least 1 to 1 1/2 hours, depending on the size of the
- vegetables.
- Remove the vegetables from the skillet with tongs. Add the stock,
- balsamic vinegar, and 1 teaspoon of thyme to the skillet, place over high
- heat and boil the liquid, scraping the bottom of the skillet, for about 4
- minutes, or until the liquid is dark, glossy brown and syrupy. Season with
- salt and pepper.
- Peel the beets and onions when they are cool enough to handle. Slice the
- beets into julienne strips and the onions into thin rings. Spoon the liquid
- over the onions and beets, add the remaining 1/2 teaspoon thyme and stir
- well to combine. Heat briefly and serve.
- This recipe yields 4 side dishes.
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