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         Title: Roasted Beet And Onion Salad   
    Categories: Salads   
         Yield: 6 Servings   
      
     2 1/2 lb Beets; scrubbed; leaving 1"   
              - of the stem attached   
     1 1/2 lb Sweet onions   
         3 tb Balsamic vinegar;   
              - or to taste   
         3 tb Thyme; or to taste   
              Salt   
              Pepper   
      
     Preparation time: 5 minutes   
     Cooking time: 96 minutes   
      
     This is a very old and super easy recipe that we enjoy often. I really   
     enjoy sweet onions, and it marries well with the beets here.   
      
     Preheat oven to 350?F.   
      
     Divide the beets and the onion into small groups, separating the   
     vegetables by size. Wrap the groups tightly in aluminum foil and   
     roast the beets and onion groups in the oven for 1-1/2 to 2 hours, or   
     until they are tender.   
      
     Unwrap the beets and the onions carefully and let them cook until   
     they can be handled. Peel the beets and cut them into 1/3" thick   
     sticks. Peel the onions and cut them lengthwise into 1/3" wide strips.   
      
     In a bowl toss the beets with the vinegar and salt and pepper to   
     taste, add the onions and 2 tb of the fresh thyme. Toss the mixture   
     gently.   
      
     Transfer the salad to a serving bowl, sprinkle it with the remaining   
     1 tb of thyme and serve the salad warm or chilled.   
      
     Recipe by Giangi Townsend   
      
     Recipe FROM:   
        
      
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