Caramelized Beets & Red Onions With Balsamic Reduction

• 3 beets, cut into bite-sized pieces
• 4 tablespoons balsamic vinegar
• 2 tablespoons coconut oil or butter from grass-fed cows (or organic butter)
• 1/2 large red onion (or 1 small onion), diced
• sea salt & pepper, to taste

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

beets, balsamic vinegar, coconut oil, red onion, salt

Taken from food52.com/recipes/25412-caramelized-beets-red-onions-with-balsamic-reduction (may not work)