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Ingredients
- 6 sm Fresh beets trimmed of all but 1" of greens, unpeeled
- 2 med Red onions unpeeled
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1/3 c. Chicken stock
- 3 Tbsp. Balsamic vinegar
- 1 1/2 tsp Fresh thyme leaves Salt to taste Freshly-grnd black pepper to taste
Directions
- Prepare a moderately-warm charcoal fire in a grill with a cover. Place the beets and red onions in a 10-inch cast-iron pan and drizzle with extra virgin olive oil. Place the skillet over the fire, cover the grill, and roast the vegetables for at least 1 to 1 1/2 hrs, depending on the size of the vegetables.
- Remove the vegetables from the skillet with tongs. Add in the stock, balsamic vinegar, and 1 tsp. of thyme to the skillet, place over high heat and boil the liquid, scraping the bottom of the skillet, for about 4 min, or possibly till the liquid is dark, glossy brown and syrupy. Season with salt and pepper.
- Peel the beets and onions when they are cold sufficient to handle. Slice the beets into julienne strips and the onions into thin rings. Spoon the liquid over the onions and beets, add in the remaining 1/2 tsp. thyme and stir well to combine. Heat briefly and serve.
- This recipe yields 4 side dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 61 | 48% |
| Total Fat 6.96g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 103mg | 4% |
| Potassium 372mg | 11% |
| Total Carbs 14.74g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 10.49g | 7% |
| Protein 2.09g | 3% |
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