|
In this recipe, the red wine and sugar form a delicious sweet and sour glaze around the beets. For a variation, the
Chef Gayler likes to serve these beets with a spoonful of creamed horseradish before serving Ingredients:
1 lb. 2 oz. small to med. beets
2/3 C red wine
2 T red wine vinegar
2 T sugar
1 1/4 C vegetable stock
9 oz. small shallots, blanched and peeled (around 10-12 shallots)
salt and pepper to taste
 Print me!
Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Preheat the oven to 375 F. Peel the beets carefully, retaining their shape, then cut them into slices 1/2 inch thick.
Set aside.
Put the red wine, vinegar, sugar and vegetable stock in a pan and bring to a boil. Arrange the beets and shallots in
a single layer in an ovenproof dish. Pour the red wine mixture over them and season with salt and pepper. Cover
with foil or a tight fitting lid and bake for about 1 to 1 1/4 hours or until the vegetables are tender. Serve
immediately.
4 Recipe submitted by: Paul Gayner
A Passion For Vegetables  For more information: Find a recipe | Come add a recipe | Share this recipe
SheKnows.com: thousands of articles on home, living, health
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook) |
Send this to a friend
