Beets Poached in Wine

 

 

3/4 cup dry red wine, such as merlot or shiraz

1/2 cup water

1 tbsp packed brown sugar

2 1/2 pounds fresh beets, peeled and cut into small pieces

Salt and pepper

1 tbsp snipped fresh parsley

Lemon wedges (optional)

 

In a large saucepan combine 1/2 cup of the wine, the water and the brown sugar. Bring to boiling, stirring to dissolve sugar. Add beets. Return to boiling; reduce heat. Simmer, covered for 45 minutes until beets are tender and can be pierced with a fork, stirring occasionally. Drain.

Transfer beets to a serving bowl. Season to taste with salt and pepper.

Splash with remaining 1/4 cup wine. Sprinkle with parsley and serve with lemon.

Makes 8 (1/2 cup) side dishes.

 

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