Recipe Archives->Vegetables->Beets Onions 02

Glazed Purple Baby Beets with Pink Onions
									
1 lb baby purple beets
2 tbsp sugar
2 tbsp distilled white vinegar
4 tbsp butter
1 tsp good quality balsamic vinegar
1 large red onion, sliced thin
juice of 1 meyer lemon

Remove all but 1/2 inch of tops of beets.  Clean beets thoroughly
and peel, taking care to remove rough area directly below tops.
Combine beets with sugar and distilled vinegar in a large saucepan
with enough water to cover beets by 1/4 inch.  Press parchment paper
onto top of water and sides of pot.  Bring to a boil and simmer for
2 hours or until beets are tender.  Remove beets with slotted spoon
and reduce liquid to 1/2 cup.  Return beets to pan with 2 tbsp of
butter and reduce liquid to 2 tbsp, tossing beets continuously to
glaze beets.  Add balsamic vinegar at the last second.

Melt remaining butter in skillet over medium heat.  Add onions and
cover with parchment paper pressed to onions and sides of skillet.
Cook until onions are slightly crisped, 7 to 10 minutes.  Remove
from heat and add lemon juice.  Stir until onions are light pink.

Plate small mound of onions and top with glazed beets.

Printable version: beets-onions02.txt.