Recipe

Beets Charcoal-roasted N Red Onions Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 7 months ago 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 Prep:20m Cook:90m Servings:4	Mystic_rive
	great pareve side dish

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noir

Ingredients

6 small Fresh beets -- trimmed of all

but 1" of greens, unpeeled

2 medium Red onions -- unpeeled

2 tablespoons Extra-virgin olive oil

1/3 cup Chicken stock

3 tablespoons Balsamic vinegar

1 1/2 teaspoons Fresh thyme leaves

Salt -- to taste

Freshly-ground black pepper -- to taste

Directions

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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Comments

noir 1 year, 7 months ago said:
Love this recipe GF! :)

danadooley 1 year, 7 months ago said:
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

wynnebaer 1 year, 7 months ago said:
My husband thanks you before I make these for him. And I will, he just adores beets....:)

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