Harvard Beets

1. Preheat oven to 400 degrees F. 2. Trim all but 1 inch of stems from beets. Place beets and onions in nonstick oven-safe 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil) or in 13- by 9-inch baking pan; drizzle with oil. 3. Roast, shaking skillet occasionally, until onions have softened and beets are tender, about 1 hour 30 minutes, transferring vegetables to plate as they are done. 4. In same skillet, combine broth, vinegar, brown sugar and thyme; heat to boiling over high heat. Boil, stirring and scraping bottom of skillet, until vinegar mixture is dark brown and syrupy and has reduced to about 1/4 cup, 5 to 7 minutes; stir in salt and pepper. Remove from heat. 5. When cool enough to handle, peel beets and onions. Cut beets into 1/4-inch wide matchstick strips and onions into thin rounds; place in bowl. Pour vinegar mixture over vegetables and toss until coated. Sprinkle with parsley. Nutrition Information Per Serving: 103 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 203 mg sodium.