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.

Reviews & Comments 3

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  • wynnebaer 11 years ago
    My husband thanks you before I make these for him. And I will, he just adores beets....:)
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  • danadooley 11 years ago
    I always found beets too sweet for my liking but this sounds very interesting. I'll have to try it and see if it could change my mind ;) Thanks for sharing
    Was this review helpful? Yes Flag
    " It was excellent "
    noir ate it and said...
    Love this recipe GF! :)
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