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Braised Beets with Shallots

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By Paul Gaylor

Posted July 23rd, 2007

This article is reprinted with permission from A Passion for Vegetables: Simple and Inspired Recipes from Around the Globe, by Paul Gayler, (2000, The Lyons Press)

A Passion for Vegetables: Simple and Inspired Recipes from Around the Globe

Servings:	4
Author Notes:	In this recipe, red wine and sugar form a delicious sweet and sour glaze around the beets. For a variation, the author likes to serve these beets with a spoonful of creamed horseradish.
Ingredients:	1 pound 2 ounces small to medium beets 2/3 cup red wine 2 tablespoons red wine vinegar 2 tablespoons sugar 1 1/4 cup vegetable stock 9 ounces small shallots, blanched and peeled (around 10-12 shallots) salt and pepper to taste
Instructions:	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.