Caramelized Onions and Beets

Directions

• Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside.
• Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
• Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.