INGREDIENTS

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 over high heat and boil the liquid, scraping the  bottom of the
skillet, for about 4 minutes, or until 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 liquid  over
the onions and beets, add the remaining 1/2 teaspoon thyme and  stir
well to combine. Heat briefly and serve. This recipe yields 4  side
dishes.  Recipe Source: TASTE with David Rosengarten From the TV FOOD
NETWORK -  (Show # TS-1G02 broadcast 01-07-1998) Downloaded from their
Web-Site -  http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-28-1998  Recipe by: David Rosengarten  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 112.4mg
Potassium: 153.4mg
Carbohydrates: 9.4g
Fiber: 2.2g
Sugar: 2.1g
Protein: 2g