Charcoal Roasted Beets And Red Onions

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 small beets, trimmed of all but 2 inches of greens and unpeeled
• 2 medium red onions, unpeeled
• 2 tablespoons olive oil, extra virgin preferred
• 1/3 cup chicken broth
• 3 tablespoons balsamic vinegar
• 1 1/2 teaspoons fresh thyme leaves, divided
• salt and pepper

Recipe

• 1 prepare a moderately hot charcoal fire in a grill unit that has a cover.
• 2 place beets and red onions in a 10 inch cast iron skillet and drizzle with olive oil.
• 3 place skillet on grill rack over fire, cover the grill unit and roast the vegetables 1 to 1 1/2 hours, depending on the size of the vegetables.
• 4 you may have to cook the beets a little longer than the onions.
• 5 the onions should be soft to the touch and a fork should pierce the beets easily.
• 6 alternately, you can roast the beets in a skillet in a preheated 400 degree oven.
• 7 remove vegetables from skillet with tongs.
• 8 add broth, vinegar and 1 teaspoon thyme to the skillet, place over high heat and boil liquid, scraping bottom of skillet for about 4 minutes or until it’s dark, glossy brown and syrupy.
• 9 season with salt and pepper.
• 10 peel beets and onions when they’re cool enough to handle.
• 11 slice the beets into julienne strips and onions into thin rings.
• 12 spoon liquid over onions and beets, add remaining 1/2 teaspoon thyme and stir well to combine.
• 13 heat briefly and serve.