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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