Caramelized Beets & Red Onions With Balsamic Reduction

1. 1

   Add your fat to the bottom of a non-stick pan (you don't want those nasty chemicals!), and turn the heat to medium-high. You may need to readjust down to medium depending on your stove.

2. 2

   Add your cut up beet pieces and red onion to the pan, and let cook.

3. 3

   You want the beet to be almost or all the way cooked through before you add the balsamic vinegar, since it will evaporate pretty quickly and get sticky.

4. 4

   So once you've reached that point, pour the balsamic vinegar into the pan, stir and let it cook until the vinegar has reduced to a sticky glaze or sauce. You don't want the beets to be swimming in vinegar; you want it to cook down until it's a nice glaze.

5. 5

   Now, add your sea salt and pepper, taste, and add more if you need to. Turn off the heat, and let the beets cool down. Voila! Enjoy :)

* Per serving · 4 servings · Values may vary.