Carmelized Beets and Onions

6 large beets 6
20 ml butter 2 tsp
3 onions, sliced 3
30 ml granulated sugar 2 tbsp
30 ml red wine vinegar 2 tbsp
30 ml water 2 tbsp
- salt & pepper to taste -

In a large pot of boiling water; cook beets for about 40 minutes or until tender. Drain and let cool slightly. Slip off skins and cut beets into sticks.

Meanwhile, in large skillet, melt butter over medium heat. Cook onions, stirring often, for 7 to 10 minutes or until golden. Sprinkle with sugar and vinegar. Reduce heat to low and cook for about 20 minutes or until tender.

Add beets to onions, along with water, salt and pepper over medium heat for 3 to 5 minutes or until heated through.

Serves 4