6 large beets, cooked, skins removed & julienned
20 ml butter 4 tsp
3 medium onions, sliced
25 ml sugar 2 tbsp
25 ml balsamic vinegar 2 tbsp
salt & pepper to taste
In large nonstick skillet; melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes. Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden. Add beets to onions; add salt and pepper. Heat over medium heat for 3 to 5 minutes or until heated through.
Serves 4