Roasted Beets and Onions
Instructions:
- An easy sweet-and-sour skillet sauce transforms roasted beets and red onions into a luscious side dish.
- 2 bunches beets with tops (2 pounds)
- 3 small red onions (1 pound), not peeled
- 2 tablespoons extra-virgin olive oil
- 1â„3 cup chicken broth
- 1â„4 cup balsamic vinegar
- 1 teaspoon brown sugar
- 1 teaspoon fresh thyme
- 1â„4 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 1 tablespoon chopped fresh parsley
- Preheat oven to 400°F.
- Trim all but 1 inch of top stems from beets. Place beets and 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" 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, vinegar, brown sugar, and thyme; heat to boiling over medium-high heat. Boil, stirring and scraping bottom of skillet, until vinegar mixture is dark brown and syrupy and has reduced to about 1â„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 1â„4-inch-wide matchstick strips and onions into thin rounds; place in serving bowl. Pour vinegar mixture over vegetables and toss until coated. Sprinkle with parsley. Makes 6 accompaniment servings.