Charcoal Roasted Beets and Red Onions

Recipe by Charlotte J
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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare a moderately hot charcoal fire in a grill unit that has a cover.
  • Place beets and red onions in a 10 inch cast iron skillet and drizzle with olive oil.
  • 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.
  • You may have to cook the beets a little longer than the onions.
  • The onions should be soft to the touch and a fork should pierce the beets easily.
  • Alternately, you can roast the beets in a skillet in a preheated 400 degree oven.
  • Remove vegetables from skillet with tongs.
  • 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.
  • Season with salt and pepper.
  • Peel beets and onions when they’re cool enough to handle.
  • Slice the beets into julienne strips and onions into thin rings.
  • Spoon liquid over onions and beets, add remaining 1/2 teaspoon thyme and stir well to combine.
  • Heat briefly and serve.
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