Try this Charcoal-Roasted Beets And Red Onions recipe, or contribute your own.
Suggest a better descriptionPrepare 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
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 4 servings | ||
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Calories: 259 | ||
Calories from Fat: 247 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 58.1mg | 2 % | |
Potassium 51.7mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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