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.

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