Roasted Beets & Red Onions
|Beets||6 Medium (With Tops)|
|Red onions||3 Small|
|Extra virgin olive oil||2 Tablespoon|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Dark brown sugar||1 Teaspoon|
|Fresh thyme leaves||1 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Minced fresh parsley||4 (For Garnish)|
Trim tops from beets, leaving about 1 inch of stems attached.
Scrub beets well under cold running water.
Preheat oven to 400°F.
Place beets and unpeeled red onions in 10 inch skillet with oven safe handle or 13" by 9" metal baking pan; drizzle with olive oil.
Roast vegetables at least 1 hour and 30 minutes, depending on size of vegetables, shaking skillet occasionally, until onions are soft to the touch and beets are fork tender. (Beets may take longer than onions to roast; remove onions as they are done and continue roasting beets.)
Transfer vegetables to plate; cool until easy to handle.
Meanwhile, to same skillet, add broth, vinegar, brown sugar, and thyme; heat to boiling over high heat.
Boil 5 to 7 minutes, stirring and scraping bottom of skillet until liquid is dark brown and syrupy and reduced to about 1/4 cup; stir in salt and pepper.
Remove skillet from heat.
Peel beets and onions.
Slice beets into julienne strips and onions into thin rings; place in bowl.
Pour reduced liquid over vegetables.