Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 2 hours
- 2 bunches beets with tops (2 pounds)
- 3 small red onions (1 pound), not peeled
- 2 Tablespoons extra-virgin olive oil
- 1/3 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 teaspoon brown sugar
- 1 teaspoon fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 Tablespoon fresh parsley
Trim all but 1 inch of stems from beets. Place beets and red onions in nonstick oven-safe 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil) or in 13 by 9-inch baking pan; drizzle with oil. Roast, shaking skillet occasionally, until onions have softened and beets are tender, about 1 hour 30 minutes, transferring vegetables to plate as they are done.
In same skillet, combine broth, balsamic vinegar, brown sugar, and thyme. Heat to boiling over high heat. Boil, stirring and scraping bottom of skillet, until vinegar mixture is dark brown and syrupy and has reduced to about 1/4 cup, 5 to 7 minutes; stir in salt and pepper. Remove from heat.
When cool enough to handle, peel beets and onions. Cut beets into 1/4-inch-wide matchstick strips and onions into thin rounds; place in bowl. Pour vinegar mixture over vegetables and toss until coated. Sprinkle with parsley.
Yield: 6 servings
Per serving: about 103 calories, 2 g protein, 14 g carbohydrates, 5 g total fat (1 g saturated), 0 mg cholesterol, 203 mg sodium
Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.