Caramelized Onions and Beets |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.—Violet Klause, Onoway, Alberta Ingredients:
4 pounds whole fresh beets (about 12 medium), trimmed and cleaned |
6 medium onions, sliced |
3 tablespoons butter |
1/4 cup sugar |
1/4 cup red wine or cider vinegar |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside.
2. Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
3. Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through. Yield: 12 servings.
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