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Anyone every try this or have opinions on it?
Charcoal-Roasted Beets And Red Onions
Yield: 4 Servings
Ingredients
6 sm Fresh beets; trimmed of all but 1" of greens, unpeeled
????? 2 md Red onions; unpeeled
????? 2 tb Extra-virgin olive oil
??? 1/3 c? Chicken stock
????? 3 tb Balsamic vinegar
? 1 1/2 ts Fresh thyme leaves
?????????? Salt; to taste
?????????? Freshly-ground black pepper; - to taste
Instructions
Prepare a moderately-hot charcoal fire in a grill with a cover. Place the beets and red onions in a 10-inch cast-iron pan and drizzle with olive oil.Place the skillet over the fire, cover the grill, and roast the vegetables for at least 1 to 1 1/2 hours, depending on the size of the vegetables. Remove the vegetables from the skillet with tongs. Add the stock, balsamic vinegar, and 1 teaspoon of thyme to the skillet, place overhigh heat and boil the liquid, scraping the bottom of the skillet, for about 4 minutes, oruntil the liquid is dark, glossy brown and syrupy.
Season with salt and pepper.
Peel the beets and onions when they are cool enough to handle. Slice the beets into julienne strips and the onions into thin rings. Spoon the liquidover the onions and beets, add the remaining 1/2 teaspoon thyme and stir well to combine. Heat briefly and serve.
Charcoal-Roasted Beets And Red Onions
Yield: 4 Servings
Ingredients
6 sm Fresh beets; trimmed of all but 1" of greens, unpeeled
????? 2 md Red onions; unpeeled
????? 2 tb Extra-virgin olive oil
??? 1/3 c? Chicken stock
????? 3 tb Balsamic vinegar
? 1 1/2 ts Fresh thyme leaves
?????????? Salt; to taste
?????????? Freshly-ground black pepper; - to taste
Instructions
Prepare a moderately-hot charcoal fire in a grill with a cover. Place the beets and red onions in a 10-inch cast-iron pan and drizzle with olive oil.Place the skillet over the fire, cover the grill, and roast the vegetables for at least 1 to 1 1/2 hours, depending on the size of the vegetables. Remove the vegetables from the skillet with tongs. Add the stock, balsamic vinegar, and 1 teaspoon of thyme to the skillet, place overhigh heat and boil the liquid, scraping the bottom of the skillet, for about 4 minutes, oruntil the liquid is dark, glossy brown and syrupy.
Season with salt and pepper.
Peel the beets and onions when they are cool enough to handle. Slice the beets into julienne strips and the onions into thin rings. Spoon the liquidover the onions and beets, add the remaining 1/2 teaspoon thyme and stir well to combine. Heat briefly and serve.