- 2 bunches beets with tops (2 pounds)
- 3 small red onions (1 pound), not peeled
- 2 Tbsp extra-virgin olive oil
- 1/3 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 tsp brown sugar
- 1 tsp fresh thyme
- 1/4 tsp salt
- 1/4 tsp coarsely ground black pepper
- 1 Tbsp fresh parsley
Preheat oven to 400 degrees F.
Trim all but 1 inch of 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 9 x 13 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, 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.